Ingredients

• 1 whole chicken, cut into pieces
• 3 large carrots, sliced into coins
• 3 celery stalks with leaves, sliced
• 1 large onion, halved (skin left on — it gives color)
• 4 cloves garlic
• 1 parsnip, peeled and halved
• 1 tablespoon soy sauce
• A generous bunch of fresh dill
• 8 oz wide egg noodles
• Salt and white pepper to taste
• Juice of half a lemon, to finish

Method

1. Place chicken in a large pot, cover with cold water by 2 inches. Bring very slowly to a boil.
2. Skim the foam carefully as it rises — this patience makes the broth clear.
3. Add onion, garlic, parsnip, soy sauce, and a generous pinch of salt. Reduce to a gentle simmer.
4. Cook partially covered for 2 hours. The surface should barely tremble.
5. Lift out chicken and strain the broth through a fine sieve. Discard spent vegetables.
6. Return clear broth to pot. Add fresh carrots and celery. Simmer 20 minutes until just tender.
7. Pull chicken meat from bones, discard skin and bones, return meat to pot with egg noodles.
8. Cook noodles through, stir in dill and lemon juice. Adjust seasoning generously.