Ingredients
24cupswater,divided
1whole chicken,giblets removed
5carrots,chopped
2cupscabbage,chopped
4stalks celery,chopped
1mediumonion,chopped
¼cupwhite wine
2tbspchicken bouillon granules
2tbspdill weed,dried
1tbspbutter,to taste
2cloves garlic,minced
1tbspparsley,dried
1tbspground thyme
2tspground white pepper
2bay leaves
Preparation
Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter.
Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves.
Cook over medium heat until vegetables have softened, about 30 minutes.
