Recipe adapted from my friend, Linda of How to Cook a Wolf
3-5 pound chicken (you can also use bone in chicken parts)
2 large onions, peeled
5 stalks of celery, leaves included, cut in half
1 pound carrots, peeled, with ends removed
1 parsnip, peeled
1 or 2 small zucchini, each cut into 3-4 chunks
3 whole cloves of garlic, peeled
1 bunch of Italian parsley
1 bunch of dill
Salt to taste...I use 2 tablespoons kosher salt...start with less and taste along the way
Pasta or matzoh balls
Place chicken in large pot. Add onions, celery, carrots, parsnip, zucchini and garlic. Cover all ingredients with cold water...but not too much...just an inch over the veggies. Bring to boil, then reduce to simmer. Skim off any foam.
Add salt. Lay parsley and dill atop the soup. Place lid on pot, but leave it off slightly to allow steam to escape. Continue simmering for 3 more hours, skimming the foam from time to time.
Remove chicken and veggies from the broth. Strain the broth through a sieve. Slice carrots and add to broth. Remove chicken meat from bones and tear into bite sized pieces. Add back to broth. Add cooked orzo or another pasta, matzoh balls or dumplings. Garnish with parsley to serve.
You may cook your pasta in the broth, but it will soak up a lot of the soup. Linda suggests adding the pasta to your bowl then topping it with soup...the pasta will swell up if the stored in the soup overnight.