Servings: 6 ish

1 whole chicken 1 whole chicken
2 medium onions, roughly chopped 2 medium onions, roughly chopped
4 carrots, peeled and sliced 4 carrots, peeled and sliced
2 stalks celery, sliced 2 stalks celery, sliced
2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
1 bay leaf 1 bay leaf
1 bunch fresh dill, coursely chopped, plus extra for garnish 1 bunch fresh dill, coursely chopped, plus extra for garnish

Add all ingredients to a large pot and cover with an inch of water.
Bring to a boil over high heat, then reduce to a simmer, partially covered, for about 2 hours.
Remove from heat and allow to cool enough to remove chicken.
Shred the chicken, discarding bones and fat, and return meat to pot along with any accumulated juices.
Season to taste with salt and pepper.
Serve with noodles or matzo balls; garnish with dill and/or parsley.

This freezes well if you omit the noodles and matzo balls (make them fresh when reheating).  This freezes well if you omit the noodles and matzo balls (make them fresh when reheating).