1 chicken
1 onion
2-3 carrots, peeled and cut into pieces
4-5 sprigs of parsley
Salt and peppercorns
1 potato
2 parsnips, peeled and cut into pieces
1-2 celery stalks

Put chicken into a soup pot with enough water to cover; add salt and peppercorns, cover and bring to a boil slowly over low heat. Simmer for 1 hour. Add vegetables and continue cooking for another 1/2 to 1 hour. Set aside and cool overnight.

Remove grease from top, heat slightly and strain. Take the chicken off the bone, and put some chicken meat along with diced carrots and parsley back in them. Add some light cream, chopped parsley and a few drops of lemon juice when ready to serve.