1 tbsp. butter
1 sm. onion, chopped fine
1 stalk celery, sliced
1 carrot, peeled & sliced
1 parsnip, peeled & sliced
1 tsp. peeled & chopped fresh ginger
2 cloves garlic, pressed or chopped fine
10 c. chicken stock
1 lg. potato, peeled & diced
1 lb. chicken breast
2 tbsp. chopped fresh dill

1. Melt butter over low heat. Add onion, vegetables, ginger and garlic; cook, covered until vegetables are soft (about 15 minutes).

2. Add chicken stock and potato; bring to a boil. Reduce heat to simmer and cook, uncovered, for 1 hour.

3. Add chicken and dill; continue to simmer until chicken is completely cooked (about 20 minutes). Add salt and pepper to taste.