Chicken Soup with Ginger & Dill

1 T. unsalted butter
1 small onion, finely chopped
1 stalk celery, sliced
1 carrot, peeled and sliced or diced
1 parsnip, peeled and sliced or diced
1 t. peeled, finely chopped fresh ginger
1 clove garlic, pressed
10 c. chicken stock
1 large potato, peeled and diced, or 1/4 c. rice, barley or small pasta (such as orzo)
1/2-1 lb. boneless, skinless chicken breasts, diced
1-2 T. chopped fresh dill
Salt and pepper

Melt butter over low heat in a 4-qt. soup pot. Add onion, vegetables, ginger, and garlic and cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and potato (or rice, etc.) and bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.

Add chicken and dill and continue to simmer until chicken is completely cooked, 15-20 minutes. Add salt and pepper to taste.

Makes about 10 cups.

Adapted from Recipes from the Night Kitchen, p. 88.