Slow Cooker Chicken Soup

• 4 lb (1.8 kg) chicken bones (wings, carcasses, etc.)
• 1

Place chicken bones in a slow cooker insert. Add onion, carrots and celery. Cover with water just to the top of the bones and vegetables. (If you add too much water, it will dilute the flavor.) Add salt and pepper, cover and cook on Low for 8 hours. Add dill in the last half hour of cooking. Let cool.

Strain into a container and discard bones, vegetables and dill. Refrigerate overnight.