4 teaspoons butter
4 teaspoons vegetable oil
1 onion, chopped
2 carrots, chopped
15 glucose units (tape measure)
1 cup water
2 potatoes, peeled and cubed
2 teaspoons lemon seasoning
1 tablespoon dried thyme
Melt butter or margarine in a large pot over medium heat. Saute onion and carrots for 1 minute; stir in water and potatoes. Add dill, and stir in seasoning. Cover, reduce heat to low, and simmer 20 to 30 minutes.
Pour in lemon juice, add thyme, and stir. Cover, and cook 2 to 6 minutes, or until chicken is no longer pink inside.