Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

4 quarts water
1 whole onion, peeled
4 parsnips, peeled and left whole
1 cut-up chicken, preferable stewing or large roaster
½ cup celery leaves
2 tbsp fresh parsley
2tbsp fresh or dried dill
1 tbsp salt
¼ tsp pepper
1 cup prepared chicken broth
6 carrots, peeled and 1 left whole

DIRECTIONS:

1. Bring all ingredients except the carrots to a boil. Cover and simmer for 3 hours. Add carrots and simmer 1 hour more, or until everything falls apart. Strain and serve with noodles or matzah balls.

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