• 4 pounds of 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)
  • ½ leek (optional)
  • ½ celery head peeled (optional)
  • 4 cloves garlic peeled
  • 1 bunch dill
  • 1 bunch parsley
  • 1 small bunch cilantro (optional)
  • 2-3 tablespoons salt
  • ¼ 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.