Fall Corn Rotisserie Chicken Soup

Ingredients

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• 1 (5 pound) whole chicken
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• 1 pound carrots, peeled and sliced
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• 1 pound celery, sliced
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• 2 tomatoes, seeded and chopped
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• 1 large onion, chopped
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• 1 bunch fresh dill
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• 1 tablespoon salt
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• 1 tablespoon ground black pepper
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• 10 cups warm water as needed
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Instructions

1. 1
   Clean chicken, remove and discard some, but not all, fat. Place in a large saucepan with carrots, celery, tomatoes, and onion.
2. 2
   Tie dill sprigs into a bunch with kitchen twine. Add to the saucepan, and season with salt and pepper. Add water until chicken is covered by 2 inches.
3. 3
   Cook over medium-low heat until chicken is cooked through, about 3 hours. Remove chicken to a plate and allow to cool, 15 to 20 minutes.
4. 4
   Remove meat from bones, cut into bite-size pieces, and return to the saucepan. Discard bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.