Ingredients

Instructions

  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.