Chicken Soup with Dill

Preheat oven to 350 degrees F with a rack positioned in the middle of the oven.

Wash and pat chicken dry with paper towels. Sprinkle with salt, pepper, and garlic powder (optional).

Heat oil in your dutch oven over medium heat until shimmering. Brown chicken on both sides – about five minutes per side. Remove chicken from pan and immediately add the leeks, onions and carrots. Saute these until they are translucent and starting to brown. Add your garlic, sauteeing for about 30 seconds. When you can smell the garlic it’s time to move on to the next step.

Add the chicken and any accumulated juices back to the pot. Add chicken broth until it reaches about half way up the chicken. Add two sprigs of dill. Bring to a boil, cover, and place in oven.

Cook for about two and a half hours, rotating the chicken 2-3 times.

Remove from oven.

Remove chicken and herbs from dutch oven. Be careful, the chicken is hot and really falling apart at this time.
Remove skin and separate wings and thighs from the breast meat. Discard skin and soggy herb sprigs. Shred the white meat with two forks. Shred dark meat as well, or save for use in chicken salad. Add the rest of the chicken broth, white wine, turnips, shredded chicken, salt and pepper to taste, and two fresh sprigs of dill.
Simmer on low for at least 30 minutes or until ready to serve.

If you’re adding rice or pasta add them already cooked to the soup for the last 5-10 minutes.

Serve sprinkled with grated cheese and a few small sprigs of dill.