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Cherokee Pecan Soup

3 1/2 pounds stewing chicken or rabbit parts
3 quarts water
1 onion, chopped
1 cup chopped pecans
Salt and ground pepper to taste
1 tablespoon minced fresh dill (optional)

In a large stock pot, combine chicken, water, and onion. Bring to
a boil. Reduce heat, cover, and simmer for 3 to 4 hours. Remove
chicken from pot. When cool enough to handle, shred meat and discard
skin and bones. Return meat to pot. Stir in pecans and simmer,
uncovered, for 5 to 10 minutes longer. Season with salt, pepper,
and dill. Serves 6

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