3-4 lb. soup, chicken
1 lg. onion
1 parsnip
1 turnip
3 carrots
3 stalks celery with tops
1 tbsp. salt
12 peppercorns
1/2 bunch curly parsley
1/2 bunch fresh dill

Fill a 5 quart pot with cold, fresh water. Add chicken, onion, salt and pepper. Skim scum as it rises. When at a boil reduce heat, add parsnips, turnips, carrots and celery. Cook 1 hour. Add parsley and dill; cook another 45 minutes. Remove chicken and vegetables. Cool broth overnight. Skim off fat. Reheat with diced chicken and vegetables, or serve broth with Kreplach.