Instructions
small bunch of fresh dillweed or 2 TB.
dried dillweed, or use a few sprigs of parsley 1 TB.
salt or to taste 6-8 whole black peppercorns Wash the chicken and place it in a soup pot.
Pour water in the pot to cover the chicken by 1-inch.
Bring the water to a boil, lower the heat and for the next several minutes, remove any scum that rises to the surface.
Add the remaining ingredients.
Cover the pan partially and cook the soup at a simmer for about 2-1/ or until chicken meat is very soft when pierced with the tip of a sharp knife.
Remove the chicken and vegetables, then strain the soup with a strainer or colander to rid it of the peppercorns, bits of herbs, etc.
Remove fat from the surface with a spoon or by patting paper toweling on the surface.
For best results, refrigerate the strained soup.
When it is cold, the fat will rise to the surface and harden and you can scoop it off.
Serve the soup plain or with the vegetables which you have cut up and pieces of chicken meat removed from the bones.
You may also serve it with cooked matzo balls, egg noodle flakes or white rice.