Ingredients

Makes 10 servings

　　1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieces

　　2 medium yellow onions, peeled and cut in half

　　5 medium carrots, peeled and cut in 2-inch pieces

　　5 medium celery stalks, with leaves, cut in 2-inch pieces

　　5 medium parsnips, peeled and cut in 2-inch pieces

　　1 medium sweet potato, peeled and cut in half

　　1 bunch fresh dill

　　4 1/2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　1 pound dried wide egg noodles*

　　4 medium carrots, peeled and cut in 1/4-inch pieces

　　2 medium celery stalks, cut in 1/4-inch pieces

　　*White rice can be substituted.

　　

Step 1

In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.

　　

Step 2

Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.

　　

Step 3

In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.