Instructions

1. 1
   Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other "debris" away into a container. Discard the foam.
2. 2
   Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired.
3. 3
   Add the chicken pieces back into the pot.
4. 4
   Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer.
5. 5
   Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors.
6. 6
   Lightly salt to taste; individual diners can add more salt to their bowls if desired.