Chicken Soup

Method

Place the chicken and cold water in a large stock pot and bring to the boil, then skim off any foam that rises to the surface. Add the roughly chopped onions, carrots, celery, and parsnips along with salt and black pepper. Reduce the heat and simmer gently for two to three hours, occasionally skimming the surface to keep the broth clear and flavourful. Strain the soup through a fine sieve into a clean pot, discarding the solids, then add fresh dill and parsley and adjust seasoning to taste. Serve hot, traditionally accompanied by matzah balls or with cooked noodles or shredded chicken meat if desired.