1 young (3-4 lb.) chicken with neck, gizzard, heart, wings, back bone
1 tbsp. salt
2 qts. water
2 med. onions, whole
4 med. potatoes, sliced
1 tsp. pepper
4 carrots, scraped or diced
3 stalks celery, cut in 2 inch pieces
1 parsley sprig
1 parsnip, pared, if desired

Clean chicken and cut into serving pieces. Place chicken in pot, cover with water and cover pot. Bring to full boil, then reduce heat and simmer for 30 minutes. Add whole onion and simmer 30 minutes more. Add salt and pepper and simmer 15 minutes more.

Meanwhile, wash vegetables and cut into bite size pieces. Add in 15 minute intervals in this order: carrots, celery, parsley and parsnip. Cook until chicken is tender.

Before serving let soup cool, then skim off fat. If allowed to chill several hours, fat will rise to top and solidify for easy removal. Strain soup, if clear broth is desired, discarding any vegetables you do not like. Return chicken to soup or serve separately.

Note: If a creamier soup is desired, mash potatoes and then add to soup, also discarded vegetables can be pureed until smooth and returned to broth.