Added to shopping list. Go to shopping list.
Ingredients4 h 20 m servings 630
Original recipe yields 8 servings
- 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.
- 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.
You might also like
- 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.
Per Serving: 630 calories; 53.2 11.1 26 101 908 Full nutrition