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A little bit of dill adds a delightful aroma to a good-for-what-ails-you kitchen standard that's appropriate anytime.

Dilly Chicken Soup

8 cups water
1 fresh whole chicken, cut up
1 tablespoon salt
5 carrots, scrubbed or peeled and sliced
3 celery ribs, chopped
1 onion, sliced
1 tablespoon chopped fresh dill weed
1/2 teaspoon ground black pepper

1. Combine water, chicken and salt in a stockpot; bring to a boil. Skim the surface. Add carrots, celery, onion, dill weed and pepper. Cover and simmer until meat is tender and vegetables are cooked, about 2 hours.
2. Strain the broth; remove chicken from the pot, debone and dice.
3. Return meat to the vegetables and broth. Refrigerate overnight and remove the fat that congeals on top of the broth and discard or reserve for cooking fat.
4. Heat soup before serving.

Makes 8 servings.