Place chicken, vegetables and dill in a large kettle. Add water to cover,about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam. Add pepper; cover and simmer for 2 hours.

Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice the carrots and dice the chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.

Source:"TOH, The Country Cooking Recipe Collection Prize-Winning Low-Fat Recipes" "Copyright:"Reiman Publications, Greendale, WI (No date listed)"

NOTES : I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us.

Everyone who tries this soup says it's the best they've ever tasted. I'm a widow (my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here.

When you make this soup, my suggestion is to put it on and just "leave it cook". You can get so many other household tasks accomplished while it does. Try it and see!

Estelle Keefer, Allegany, NY