1 stewing chicken (extra chicken backs & necks)
4 qts. water
2 onions
2 carrots
2-3 celery stalks
3-4 parsley sprigs
Salt to taste

Clean the chicken thoroughly and cut into pieces, if that has not been done. Combine in very large pot with the water and rest of the ingredients. Bring to a boil and cook over medium low heat for about 3 hours or until chicken is tender. Remove from heat; strain soup and refrigerate. After soup is cold, skim fat from surface of soup. Rewarm soup and add matzoh balls, rice or noodles. Simmer for 5 minutes or until matzoh balls are warmed through the center.