Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

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Recipe Summary

prep:
35 mins
cook:
3 hrs 30 mins
additional:
15 mins
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.

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  • Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Cook's Note:

If you don't like to add tomato (like some of my family members), just put a whole tomato in the pot just for the flavor and take it out when the soup is done.

Nutrition Facts

630 calories; protein 26g 52% DV; carbohydrates 11.1g 4% DV; fat 53.2g 82% DV; cholesterol 100.6mg 34% DV; sodium 908.1mg 36% DV. Full Nutrition
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