Ingredients

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One whole kosher chicken

one whole onion

one parsnip (peeled)

One or two stalks of celery

4 carrots (peeled and sliced)

one bunch of fresh dill (tied in pastry cloth or

in a soup bag)

Kosher salt to taste

One clove of fresh garlic

One cube chicken bouillion (optional)

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Cooking directions

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Put approximately 4 quarts of water into a soup pot (as shown).  Wash the chicken and put it in a soup bag with the onion, the dill , the garlic and the celery (or place it whole in the pot if you don't have a soup bag). Bring to a boil. Then skim off any dark foam that  floats on top.  Lower the flame to a low setting.  Add the  parsnip, sliced carrots, bouillion or other flavoring and salt. Simmer on a low setting for approx.1 and 1/2 hours. Remove the chicken and any other vegetables that you want from the broth. Serve with matzo balls (knaidles)