7 cups chicken broth
1 (3-4 lb) whole chicken
4 fresh dill stems (stripped of leaves) plus 3 Tbsp chopped dill leaves
¾ lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
1½ cups frozen baby green peas
Salt and pepper

Preparation Makes about 6½ cups
Simmer broth with whole chicken for about 45 minutes. Add dill stems and simmer, uncovered, about 15 to 20 minutes more. Remove chicken from broth and set aside. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Remove and discard skin and bone from chicken. Chop chicken meat and return to soup. Stir in chopped dill leaves and season with salt and pepper.