Instructions: To make stock: In a large sauce pot combine chicken pieces, onion, bay leaves, peppercorns, half the carrots, half the celery and 8 cups water.

Bring to a boil; cover and simmer for 1 hour. Strain and discard vegetables and bay leaves. Return stock to pot. Shred chicken and add to stock. Add remaining vegetables, dill, lemon juice. Bring to a boil; cover and simmer for 15 minutes (vegetables tender crisp). Stir in noodles. Serve or refrigerate.

Makes about 12 1 cup servings.

= 29 %

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