Serves 8
| 1 | broiler chicken, quartered, or 1 large package of chicken thighs (3 pounds total) |
| 2 | pounds chicken frames |
| 1 | medium onion, quartered |
| 1 | small sweet potato, peeled and cut into chunks |
| 2 | parsnips, cut into thirds |
| 1 | pound carrots, cut into chunks |
| 2 | celery stalks, cut into fourths |
| 1 | tablespoon chopped fresh parsley or fresh dill or both |
| 1 | bay leaf |
| Salt and pepper, to taste |
1. Rinse chicken and remove excess fat and skin (it's OK to leave a little skin). In a large soup pot, place chicken and frames. Add cold water to cover and bring to a boil over medium-high heat, skimming any scum that rises to the top as it boils.
2. Add the onion, potato, parsnips, carrots, celery, parsley or dill, and bay leaf. Return to a boil, lower the heat, and cover the pot. Simmer, stirring occasionally, over medium-low heat for 3 hours.
3. Turn off heat and let pot stand on stove for 1 hour. With a slotted spoon, transfer chicken, bones, and vegetables to a large bowl. Discard bones and celery. Set a large strainer over another soup pot. Strain the broth, removing any remaining solids. Set aside the cooked chicken.
4. Press some of the cooked carrots, sweet potatoes, onions, and parsnips through the strainer into the soup. Scrape mashed vegetables from the bottom of the strainer and add to the soup.
5. Strain the soup a second time. Add salt and pepper to taste. Slice some of the cooked carrots into 1/2-inch pieces and return to the soup. Allow soup to cool, then refrigerate.
6. When cold, skim fat from top of soup. Return to a soup pot and bring to a boil. Serve with matzo balls and some of the cut-up cooked chicken, if you like. Adapted from Mady Donoff
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