Chicken-Potato Soup with Dill

1 broiler-fryer chicken, cooked, skinned, boned, chopped
6 cups chicken broth
1 pound new potatoes, peeled, chopped into 1/2-inch pieces
1 cup finely chopped onion
1 1/2 teaspoons dried dill weed, divided
1 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped purple onion

In large Dutch oven, place chicken broth. Over high temperature, bring to a boil.

Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. After soup returns to a boil, reduce temperature to medium low and simmer until potatoes are tender, about 12 minutes.

Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot.

At serving time, place soup in individual bowls and sprinkle each with chopped onion and remaining 1/2 teaspoon dill weed.

Servings: 6
Source: National Chicken Council