Cherokee Pecan Soup - cooking recipe

Ingredients

2 1/2 - 3 lbs chicken thighs, cooked and shredded
2 quarts water
1 onion, chopped
2 tablespoons chicken bouillon powder
1 cup pecans, chopped
1 tablespoon dill weed

Preparation

In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
You can add more bouillon or dill to your taste.
Serves 6.
(Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).