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1
Using butchers twine, tie the dill, chervil, and parsley together in one big bunch.
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2
(If youre using tarragon, just sprinkle it in after you pour the stock into the pot.)
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3
Place the bunch of herbs in a very large stockpot along with the chicken stock and chicken pieces.
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4
Set the pot over high heat and bring to a boil, skimming the surface as the foam rises to the top.
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5
Reduce the heat to low, cover, and simmer the broth until the chickens are just cooked through, about 45 minutes.
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6
Test for doneness by piercing a thigh with a fork; the juices should run clear.
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7
Carefully remove the chicken pieces from the broth and set aside to cool.
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8
Remove and discard the herb bundle.
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9
Add the onion, carrots, and parsnips to the broth and return to a boil.
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10
Reduce the heat to low and simmer until the vegetables are very tender, about 30 minutes; a fork should pierce quite easily through a piece of carrot (see Note).
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11
While the vegetables cook, remove the skin from the chicken pieces and pull the meat from the bones.
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12
Discard the skin and bones.
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13
Coarsely chop the meat and add it to the soup, simmering it for 10 minutes longer to reheat.
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14
Remove the pot from the heat and season with salt and freshly ground pepper.
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15
Serve immediately.
