Healing Chicken Soup with Potato and Dill

• 1.0.8–1.2chicken thigh, bone-in and skin-on, or whole drumsticks
• 2.1lwater, cold
• 3.1onion, medium, 1 for the broth and 1 chopped for the base
• 4.1carrot, medium, 1 for the broth and 1 chopped for the base
• 5.1stalkcelery
• 6.½bay leaf
• 7.1½–2black peppercorns
• 8.¼tspground turmeric, or a 3-4 cm piece of fresh turmeric
• 9.2–3potato, cut into small cubes
• 10.½handfulparsley, stems for the broth and leaves chopped to finish
• 11.½bunchdill, chopped
• 12.½tbspolive oil
• 13.½pinchsalt, only if it needs it after tasting

• 🧂Lower-salt version: the caption's salt to taste is now a pinch at the end, only if it needs it, and the base is fried in olive oil. Dill, parsley and the peppercorns carry the flavour.

Method

1. 01Put the chicken in a pot of cold water and bring it to the boil. Once it boils, simmer for 2-3 minutes: this keeps the broth clear.
2. 02Drain, rinse the chicken and the pot, and cover the chicken with the 2 l of fresh cold water. Bring it back to a gentle simmer.
3. 03Cut 1 onion, 1 carrot and the celery into large chunks. After the chicken has simmered for about 40 minutes, add them with the bay leaf, parsley stems, peppercorns and turmeric.
4. 04While the broth cooks, fry the other onion and carrot, chopped, in the olive oil until golden. This is the flavour base for later. Dice the potatoes.
5. 05About 1½ hours after you started, lift out the chicken and vegetables (strain the broth through a fine sieve if you want it very clear). Shred the chicken. Return the fried onion and carrot, the potatoes and the shredded chicken to the broth and simmer until the potatoes are tender, 20-25 minutes.
6. 06Just before turning off the heat, stir in the chopped parsley leaves and the dill. Taste, and add the pinch of salt only if it needs it. Serve hot.