This recipe is from a book I have called Spirit of the Harvest: North American Indian Cooking (by Beverly Cox & Martin Jacobs).

Nuts and seeds could be the keys to survial for many Indian tribes during harsh winters. In this Cherokee recipe, pecans give an interesting flavor to the soup and would have stretched the pot in times when hunting was poor.

3 1/2 pounds chicken or rabbit parts
3 quarts water
1 onion, chopped
1 cup chopped pecans
Salt & ground pepper to taste
1 tablespoon minced fresh dill (optional)

In a large stock pot, combine the meat, water and onion. Bring to the boil. Reduce heat, cover, and simmer for 3 to 4 hours. Remove the meat from the pot. When cool enough to handle, shed the meat and discard any skin and bones. Retirn the meat to the pot, stir in pecans and simmer, uncovered, for 5-10 minutes longer. Season with salt, pepper and dill.

Serves 6.