Step 1. In a large pot, sauté the chopped onion, carrots, cauliflower, chicken, and potatoes over medium heat for about 10 minutes. Stir occasionally as the vegetables sweat and release their flavors, allowing a fragrant aroma to develop.
Step 2. Once the vegetables have softened and the chicken has begun to cook, add enough water to fill the pot. Stir in 1.5 tablespoons of salt (adjust later to taste). Bring to a gentle boil, then reduce the heat to medium-low. Skim off any foam that rises to the surface to keep the broth clear.
Step 3. Let the soup simmer gently for about 20 minutes, or until the chicken is fully cooked and the potatoes are tender. Keep the heat at medium-low to maintain a clear, flavorful broth.
Step 4. Stir in 1 tablespoon or more of fresh dill, adjusting to taste. The dill adds a bright, fresh flavor that balances the richness of the soup.
Step 5. Taste and adjust seasoning with more salt and/or pepper if needed. Serve hot and enjoy a comforting bowl of hearty soup.
In summer, buy fresh dill when it’s abundant. Chop finely and freeze in airtight bags or containers — it keeps its flavor beautifully and ensures you have fresh dill available for soups, salads, and other dishes year-round.
