1 sm. chicken, cut up
6 carrots
6 stalks celery
2 parsnips
1 lg. onion, whole
1 tsp. salt
3 to 4 sprigs of parsley
4 to 5 sprigs fresh dill
1 bouillon cube (or 1 tsp. powdered chicken bouillon)

Clean chicken and place in 6 quart heavy pot. Cut vegetables into 2 inch pieces and add to pot. Add onion (whole). Fill pot 1 inch from top with water. Bring to a boil and lower flame. Skin any foam that appears on surface when soup starts to boil. Cook about 1 1/4 hours. Remove chicken. Add dill. Simmer 1/2 hour longer. Before serving, add parsley and bouillon. Boil 5 minutes longer. Strain soup. Serve with pieces of vegetables and boned chicken.