When I first heard that 420 was National Weed Day, I thought that meant that we’d all hit our respective gardens and weed.  But no!  It has to do with Marijuana!

I thought a ‘feel good’ recipe that includes in its ingredients ‘weed’ might suffice … you know, in lieu of lighting up.  Yes, there is ‘weed’ in this recipe!

Class Chicken Soup With a Dash of Weed

Ingredients:

1.5 cups – celery ribs, sliced into reasonable sized pieces
4 large carrots, sliced and diced into little cubes
1 cup of shallots, chopped
1 Tablespoon virgin olive oil
4 cloves garlic, minced
3 quarts organic Chicken Stock (I use the already made kind  that comes in the box.  Seriously fabulous!)
2 chicken breast halves with ribs, cooked, chopped into 1/2-inch pieces
2 chicken legs and thighs, cooked, chopped into 1/2-inch pieces (as if I ever measure?  do you???)
2 Tablespoons chopped fresh dill weed (AHA!!! GotCHA!!!)
2 cups uncooked long-grain white rice
Salt and freshly ground pepper

Instructions:
In the bottom of a large pot cook the celery, carrots, and shallots in olive oil until soft.
Then … Add the garlic and cook for 5 minutes.
Pour the chicken stock into the pot. Simmer for 20 to 30 minutes.
Add the cooked chicken pieces to the pot.
Add the dill and rice to the pot.
Cover and cook for another 20 minutes or so.   You will intuitively know when it’s time to turn off the gas!  and then …

Simply, Salt n’ pepper to taste.

A lovely chicken dill week soup that delights the soul!