Jewish chicken soup

• 1 (1.6 kg)1 (3 1/2 lb) whole chicken, bone-in, cut in pieces
• 450 g1 lb chicken wings, for a richer broth
• 4.5 l4 3/4 qt cold water
• 1 large onion, quartered; leave a little skin on for colour
• 3 carrots, peeled, in large chunks
• 2 stalks celery, in large chunks
• 1 parsnip, peeled, in large chunks
• 1 small turnip or parsley root, optional
• 2 tbsp chopped dill, plus more to serve
• 2 tbsp chopped flat-leaf parsley
• salt and black pepper, to taste
• 250 g9 oz wide egg noodles (lokshen), cooked separately in salted water, to serve

Method

1. 1

   1. Put the chicken and wings in a large pot, cover with the cold water and bring slowly to a simmer over medium heat.

2. 2

   2. Skim off the grey foam as it rises. Then lower the heat so the surface barely trembles; do not let the soup boil.

3. 3

   3. Simmer gently, uncovered, for 2 hours.

4. 4

   4. Add the onion, carrots, celery, parsnip, turnip, dill and parsley, and simmer for 1 hour more.

5. 5

   5. Lift out the chicken and the carrots. Strain the broth through a fine sieve and season it with salt and pepper.

6. 6

   6. Pick the chicken off the bones in large shreds and slice the carrots. Discard the skin, bones and spent vegetables.

7. 7

   7. If you have time, chill the broth overnight and lift off the solid fat; otherwise skim the surface with a spoon.

8. 8

   8. Cook the noodles in salted water until tender and drain.

9. 9

   9. Reheat the broth with the carrots and chicken. Put noodles in each bowl, ladle the hot broth over and scatter with dill.