adapted by There's Always Thyme to Cook
2 kosher chicken pullets (or whatever type chicken you use for soup! Also great if you can get some necks from the butcher, and some wings to throw in as well)
water to cover
8-10 carrots -- sliced thin
2 leeks -- white part only
1 large onion, cut in quarters
kosher salt and pepper -- to taste (I use peppercorns, about 10 or so)
3 celery ribs
bunch of fresh Italian parsley
bunch of fresh dill
Peel and wash the vegetables. Rinse and clean the chickens. Put the chickens in a stock pot with the vegetables, and add enough cold water to cover it all. Bring to a boil. Skim the foam off the top. Lower the heat to medium. Keep it on medium for about 30 - 40 minutes. Add salt and pepper. Not too much salt, you can always add more later. Simmer soup for three hours or more on low heat. Check the seasoning. The longer it simmers, the better the flavor. Remove the chicken and vegetables from the soup. Keep the carrots and chicken meat. Discard the other vegetables. Pour the soup through a fine mesh strainer. Put the carrots and chicken in a separate container. Skim the fat when it cools. To serve, heat the soup with the carrots and chicken and add egg noodles or matzo balls.
This soup freezes well.