1 (3 1/2 to 4 lb.) stewing hen with giblets or pullet
3 qt. water (approx.)
3 carrots
2 stalks celery
1 lg. onion, slit
1 parsnip
1 parsley root
Few sprigs dill
Salt, to taste
Pepper, to taste

Cover chicken with cold water. Bring to a boil, cover pot and simmer for 1 hour. Skim off top. When clear, add carrots, celery, onion, parsnip, parsley, dill, salt and pepper. Simmer approximately 45 minutes or until vegetables are tender and chicken is falling off the bones. Strain soup but keep carrot to serve with the soup. Yield: 2 to 2 1/2 quarts soup. Approximately 10 to 22 calories per cup depending on how well you skim the fat.

Note: It is best to prepare soup the day before serving. Refrigerate over night and skim off the fat that rises to the top. Kreplach, kneidlach, mondle, egg noodles or rice are served with the soup.