<http://schema.org/recipeInstructions>
" In 12-inch skillet, heat oil on medium-low. Add onion and 1/8 teaspoon salt. Cook 15 minutes or until golden brown and tender, stirring occasionally. While onion cooks, trim and cut fennel into 1/4-inch-thick slices. Cut carrots in quarters lengthwise, then into 3-inch-long pieces. Cut potatoes into 1/4-inch-thick half-moons. Thinly slice celery. In 6-quart slow cooker bowl, evenly spread carrots, potatoes, fennel, celery, and bay leaf. Arrange chicken pieces on top, pressing into vegetables; sprinkle with 1/2 teaspoon each salt and freshly ground black pepper. Spread hot onion over chicken. Add broth, cover immediately with lid, and cook on low 6 hours. Stir in dill. Transfer one-third of vegetables, 1 chicken breast, and 1 chicken thigh to container; refrigerate up to 3 days. Divide remaining vegetables among serving bowls. Remove meat from remaining chicken and divide among serving bowls. Stir 1/4 teaspoon salt into soup. Ladle over vegetable-chicken mixture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8470/chicken-soup-recipe-ghk1011/>