I have been making this since I was a girl. It's very difficult for me to write down proportions on this one because so much of my soup making is a little bit of this and a little bit of that. I love dill flavored chicken soup. It is wonderful on a cold winter night with a crusty bread.
Take 6 carrots, 1/2 bunch of celery, the Chicken,the onion,peeled and quartered and put them in a very large pot and cover with water. Add a teaspoon of dill weed.
Bring to a boil, turn down and simmer for 2 hours or until the chicken is falling off the bones
Remove the chicken and discard the vegatables and save the broth. You can do this the day before and let the broth cool and remove the fat, or wait about 40 minutes and skimm the fat from the top.
Remove all the meat of the chicken from the bones and refigerate until ready to use.
Slice the ramaining carrots and celery and return them to the pot. Add prepared chicken broth (swanson's, college inn, there are many) to broth that was made. Add another teaspoon of dill weed. Add seasoned salt to taste.(I use Lawry's)Bring to a boil, turn down and simmer about 20 minutes.
Add the rice; about a cup of white and 11/2 cups of wild rice. You can always add more broth if too much rice. (I always keep a few boullion cubes around for just that reason) Cook untl rice is done.
Add the chicken, breaking it into pieces. 1 teaspoon of dill, 2-3 tablespoons of parsley flakes, Pepper. Bring to a boil, tun down and simmer another 10 minutes or so. Taste..add seasonings as needed. If the broth is not chickeny enough add a boullion cube or two.