Preparation Time: 15 mins
Cooking Time: 1 1/2 hours
6-8 servings

3-4 lbs utility chicken, quartered
4 tbsp. butter
1 1/2 tbsp salt
Pepper to taste
1 large onion, cubed
6 cups water, boiling
4 tsps. savory
3 cups potatoes, diced
3 cups carrots, diced

1.  In a large saucepan, fry chicken pieces in butter, over medium heat, for 30 mins. Add salt and pepper.
Meanwhile, prepare vegetables.
2.  Add onions and continue to cook for 10 mins.
3.  Add boiling water and savory and simmer for 20 mins or until chicken is tender.
4.  Remove chicken pieces from pot and allow to cool.
5.  Bring stock to a boil and add vegetables; reduce heat and simmer for 20 mins.  Meanwhile, remove chicken meat from bones. ( It doesn't say it in the recipe, but I'm sure you can use boneless skinless chicken breast, to save time, and adds less fat.) Thats what I would use.
6.  Add chicken meat and vegetables and stock and simmer 20 mins or longer