Instructions: In a 4 1/2-quart Dutch oven, combine chicken broth, potato, carrot, onion, celery, dillweed, and pepper. Stir in peas. Bring to boiling; reduce heat.

Simmer, covered, for 45 minutes or till peas are very tender and vegetables are tender. Stir in chicken and ham.

Makes 8 servings.

Make ahead directions: Prepare as above. Cool soup. Cover and refrigerate up to 24 hours. To serve, heat through. Or, ladle cooled soup into two 1 quart freezer containers. Seal, label, and freeze. To reheat, place frozen soup in a Dutch oven. Cover and cook over medium-low heat for 25 to 30 minutes, stirring occasionally.

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