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1
To make the broth:
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2
In a narrow, deep pot just large enough to hold the chickens (10- to 12-quart capacity), place the chickens, onions, celery, carrots, parsnips, and parsley.
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3
(Make sure you use a narrow pot rather than a wide one.
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4
Otherwise, you may have to use too much water to cover the chickens.)
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5
Add just enough cold water to barely cover the chickens (ideally, not more than 5 quarts, or 20 cups).
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6
Bring to a boil over high heat, skimming off any scum that rises to the surface.
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7
Reduce the heat to a simmer (rapidly boiling soup or stock often makes it look cloudy instead of clear) and season with 2 teaspoons of salt and 1 teaspoon of pepper.
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8
(Youre seasoning here because you want the chicken to have some flavor when you use it later in other dishes.
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9
The soup will be seasoned again later.)
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10
Simmer the broth, uncovered, for at least 3 hours.
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11
Season again with 2 1/2 teaspoons salt and 1 teaspoon pepper.
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12
Taste; if it tastes like chicken, its ready.
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13
If not, let it cook a bit longer and taste again.
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14
It can cook for another hour as long as it is barely simmering, but no more than 4 hours total or the chicken will dry out.
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15
When the broth is done, turn off the heat, lift the chicken from the pot with slotted spoons or a spider (see Love Note 1), and set aside in a large bowl or on a rimmed baking sheet until cool enough to handle.
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16
Strain the broth into a clean 6- to 8-quart pot, and discard the solids.
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17
If youre not making the soup right away, cool and refrigerate the broth so you can scrape off the solidified fat from the surface before continuing.
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18
Otherwise, allow the stock to sit undisturbed for at least 10 minutes, and spoon off the fat that rises to the surface.
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19
To make the soup:
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20
Set the pot of broth over medium heat and bring to a simmer.
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21
Add the diced carrots and celery to the simmering broth, and cook until just fork-tender, about 8 minutes (see Love Note).
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22
Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
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23
While the vegetables are cooking, pick the meat from the chicken, leaving the pieces as large as possible, and set aside.
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24
Discard the bones.
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25
To serve:
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26
Add the 2 cups of cooked chicken to the soup.
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27
Divide the cooked noodles among the serving bowls.
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28
Ladle the soup over the noodles, sprinkle with the fresh chopped dill, and serve.
