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1
Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
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2
In the pot, Cover the bird with water.
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3
Boil the birdie on medium high heat.
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4
When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper.
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5
While the birdie boils, wash and chop your veggies.
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6
Don't cut the dill, as this will make it very hard to remove later.
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7
When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
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8
Remove all the chicken meat from the bones, but make sure to keep the bones.
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9
Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
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10
Throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
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11
Bring everything to a boil and cook the soup for about an hour.
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12
Make sure it dosn't boil too hard, as this makes the veggies taste bitter.
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13
After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
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14
Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
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15
Add salt and pepper to your own taste.
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16
Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.
