Ingredients
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1 (5 pound) whole chicken
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1 pound carrots, peeled and sliced
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1 pound celery, sliced
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2 tomatoes, seeded and chopped
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1 large onion, chopped
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1 bunch fresh dill
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1 tablespoon kosher salt
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1 tablespoon ground black pepper
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10 cups warm water as needed
Directions
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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 (per serving)
| 630 | Calories |
| 53g | Fat |
| 11g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 630 | |
| % Daily Value * | |
| Total Fat 53g | 68% |
| Saturated Fat 15g | 75% |
| Cholesterol 101mg | 34% |
| Sodium 908mg | 39% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 26g | 52% |
| Vitamin C 15mg | 16% |
| Calcium 89mg | 7% |
| Iron 3mg | 15% |
| Potassium 672mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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