1 whole chicken (giblets, no liver) (small fryer, less fat)
1 whole onion
4 pieces whole celery, cut in half
6 lg. carrots, cut in half
1 tbsp. fresh parsley (Italian)
2 tbsp. dill weed, NOT SEED
1 parsnip
Salt & pepper to taste
Homemade, thin, Amish noodles (optional)

Fill large pot with water to at least cover chicken. Cook on low all day (boil first, then reduce heat). Place in refrigerator overnight. Remove grease; remove chicken from bones.