Step 1

In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.

Step 2

Bring to a boil over high heat.

Step 3

Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.

Step 4

Remove chicken thighs from the pot and set aside.

Step 5

Strain the broth through a fine mesh strainer into another pot. Discard solids.

Step 6

Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.

Step 7

Return shredded chicken to broth.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve hot, garnished with fresh dill if desired.