1 soup chicken, about 4 lb. or various chicken parts
Water to cover chicken
1 onion, peeled
2-3 carrots, scraped
4 stalks celery, including tops
1 turnip, peeled
1 parsnip root, scraped
2 sprigs parsley
2 sprigs dill
1 tbsp. salt
1/4 tsp. freshly ground pepper
2 tsp. sugar

KNADLACH "MATZO BALLS":

6 eggs, beaten
3/4 c. chicken stock or water
1 stick butter, melted
1 1/2 c. matzo meal
1 1/2 tsp. salt
2 dashes pepper

Makes approximately 14 large knadlach.

Clean chicken and place in a deep pot. Add water to cover and remaining ingredients, except sugar. Bring to a boil, then simmer covered until chicken is very tender, about 2 hours. Remove chicken, strain soup and let cool, then refrigerate (overnight is best). Skim off the fat which has risen to the top of the soup. Reheat soup. Taste for seasoning and add sugar.

Serve with some slices of soup, carrot and celery and noodles or knadlach. (The reserved chicken from the soup may be used for a chicken salad, chicken a la king, chicken chow mein, etc.)