Place the chicken, carrots, parsnips, onions, celery, a handful of dill and parsley in a large pot, I use a 5 1/2 quart Le Creuset.

Fill with as much water as your pot will allow leaving an inch at the top, approximately 4 quarts.

Add salt and pepper.

Bring to a boil.

Cover and reduce to a simmer and simmer for a minimum of 4 hours.

Skim fat from surface if needed.

Remove solids and discard onions and celery.

Chop carrots and parsnips.

Clean chicken and reserve the cleaned meat.

Serve with carrots, parsnips, chicken, broth, cooked rice or noodles and top with fresh dill and parsley and salt and pepper to taste.