1 sm. fryer
6 c. water
1/2 c. onion, diced
1 c. celery, diced
2 tbsp. Promise butter
1 c. carrots, diced
1 c. turnips, peeled and diced
1 lg. tomato, peeled, seeded, chopped
1/4 c. parsley, chopped
1/4 tsp. white pepper, freshly ground
1 to 2 tsp. salt
2 sprigs dill, chopped

Cook chicken in water until tender; remove from broth and cut meat into bite sized pieces. Saute onion and celery in butter in heavy pan. Add carrots, turnips, tomato, parsley, pepper, salt and chicken broth.

Simmer for 1 hour, or until vegetables are tender. Add chicken and dill; let simmer at least 1 hour. Good with dumplings. Yield: 10 (8 oz.) servings.