The recipe for this all-purpose chicken soup comes from Sheila’s mother, Berta. She’s nurtured her family on it for years. Strain the soup to use as a stock. If a rich stock is needed, cook strained stock over medium-high heat until reduced by half.
Rinse the chicken well and trim off all excess fat. Cut the chicken into quarters and place them in a large soup pot. Add the water and salt, and bring to a boil. Skim off the foam as it collects on the surface.
Add the onions, celery, and dill. Cover, reduce the heat, and simmer for 1 hour.
Cut the carrots and parsnips in half and add them to the sto