1. Cook chicken in a kettle until done. Cool, debone, and chop into pieces. 2. Strain the cooking liquid and return chicken broth to a boil over high heat. 3. Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes. 4. Add the chicken, salt, and pepper; simmer about 5 minutes. 5. Sprinkle with chopped red onions and dillweed just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
