1 c. chicken broth
1 lb. carrots, quartered & cut in 2" lengthwise
1 c. sliced celery
2 tbsp. sliced green onions
2 tbsp. sugar
1 tsp. dill weed
1 (8 oz.) can water chestnuts, sliced
1 tbsp. parsley (preferably fresh)

Bring broth to boil. Add all remaining ingredients, except parsley. Cover, reduce heat to medium. Cook until carrots are tender-crisp (10-12 minutes). Stir occasionally. Drain. Sprinkle with parsley. 8 servings.