Bubbe's Chicken Soup

• 1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieceschicken
• 2 medium yellow onions, peeled and cut in halfonion
• 5 medium carrots, peeled and cut in 2-inch piecescarrot
• 5 medium celery stalks, with leaves, cut in 2-inch piecescelery
• 5 medium parsnips, peeled and cut in 2-inch piecesparsnip
• 1 medium sweet potato, peeled and cut in halfsweet-potato
• 1 bunch fresh dilldill
• 4 1/2 teaspoons kosher saltsalt
• 1 teaspoon freshly ground black pepperpepper
• 1 pound dried wide egg noodles*
• 4 medium carrots, peeled and cut in 1/4-inch piecescarrot
• 2 medium celery stalks, cut in 1/4-inch piecescelery
• *White rice can be substituted.

1. 01In 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.
2. 02Pour 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.
3. 03In 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.

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