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Scandinavian Chicken Soup
The National Broiler Council
Servings: 6
The light flavors of this soup come shining
through.
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Ingredients
4
pounds cooked broiler-fryer, boned, skinned
6 cups chicken broth
1 pound new potatoes, peeled, chopped in ½-inch pieces
1 cup onion, finely chopped
1½ teaspoons dill, divided
1 teaspoon salt
¼ teaspoon fresh ground black pepper
½ cup red onion, chopped |
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Cooking Method
Cook chicken
until done.
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Cool and chop into pieces.
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Place chicken broth
in large Dutch oven and bring to a boil over high heat.
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Add
potatoes, 1 cup onion and 1 teaspoon of the dill weed.
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After soup
returns to a boil, reduce
temperature to medium-low and simmer until potatoes are tender, about 12
minutes.
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Add chicken, salt and pepper; simmer about 5 minutes more
until chicken is hot.
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At serving time, place soup in individual
bowls and sprinkle
each with chopped red onion and remaining ½ teaspoon dill weed.
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