This soup is a favorite of our founder, Ann! Hear from her: “This Chicken Soup with Dill is one of my favorite things to eat when I feel tired or run down. It... was a lifesaver during chemo. I used to make extra and freeze it to eat on the days I felt exhausted. This is basically nourishing invalid food, but it is easy to make and amazingly tasty. The trick is to poach the dish slowly! Use chicken on the bone for extra flavor.”
Put the chicken into a large saucepan. Cover with water and bring to a boil over a high heat. As soon as the chicken flesh turns white, remove and set aside on a plate. Discard the water and any scum that has formed, and wipe the pan. Return the chicken to the pot and cover with stock or fresh water. Stick the cloves into the shallots and add to the pot with the bay leaf, whole celery stick, whole carrot and peppercorns. Cook for about 20 minutes.
While the chicken is cooking, heat the oil over a medium-high flame in a large Dutch oven. Put in the diced potato, carrots, celery, and onion, and sprinkle with a little sea salt. Cook for a minute, and cover. Turn the heat to low and sweat the vegetables for about 8 minutes.
From the pan with the chicken, discard the shallots, vegetables, and bay leaf. Add the chicken and stock to the vegetables. Cook at a simmer over very low heat for about 20 minutes. The chicken should be just cooked and the vegetables tender but not mushy. Taste for salt.
Turn off the heat and add the dill. Let the pot sit, covered, for 5-10 minutes or so for the flavors to develop. Remove the chicken from the soup, remove the bones and thinly slice or shred the
If you are on a low-fiber diet, simply remove the carrots and celery before serving.