4 pounds cooked broiler-fryer, boned, skinned
6 cups chicken broth
1 pound new potatoes, peeled, chopped in ½-inch pieces
1 cup onion, finely chopped
1½ teaspoons dill, divided
1 teaspoon salt
¼ teaspoon fresh ground black pepper
½ cup red onion, chopped

Cook chicken until done. 

1. Cool and chop into pieces. 

2. Place chicken broth in large Dutch oven and bring to a boil over high heat. 

3. Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. 

4. After soup returns to a boil, reduce temperature to medium-low and simmer until potatoes are tender, about 12 minutes. 

5. Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. 

6. At serving time, place soup in individual bowls and sprinkle each with chopped red onion and remaining ½ teaspoon dill weed.