3-4 lb. fryer chicken
Carrots
Celery
Fresh dill
Salt and pepper, to taste
Eggs noodles or rice

In a large Dutch oven, fill 3/4 full of cold water. Clean chicken and place in water. Add chunks of carrots, celery, fresh dill and salt and pepper, to taste.

Cook for approximately 2 hours after boiling. Simmer. Remove dill. Add cooked egg noodles or rice to soup before serving.