4 pounds chicken, cleaned
5 carrots, peeled and cut into long strips
2 celery stalks, cut into long strips
3 parsnip roots, peeled
2 onions, peeled and stored
1 white zucchini, peeled (optional)
1/2 leek (optional)
1/2 celery head, peeled (optional)
4 cloves garlic, peeled
1 bunch dill
1 bunch parsley
1 small bunch cilantro (optional)
2-3 tablespoons salt
1/4 teaspoon white pepper

Fill an 8-quart pot half way with water. Add the chicken pieces and bring to a rapid boil.

Place the herbs in a cheesecloth pouch and tie with a knot. Skim the water and add all the vegetables and herbs. Bring to a second boil, then simmer covered for 2 hours on a very low flame. Remove the vegetables, the herb pouch, the chicken and skim. For a clear broth, pour the soup through a larger mesh strainer.