Chicken Soup With Carrots and Parsnips — Jewish Food Society

Ingredients

• 1 4 lb. chicken, cut into 8 pieces, (2 breasts, 2 wings, 2 thighs, and 2 legs), backbone reserved
• 1 lb. chicken wings
• 2 large yellow onions, unpeeled, roughly chopped
• 4 celery stalks, roughly chopped
• 1 head garlic, halved horizontally so that the cloves are exposed
• 1 handful fresh Italian parsley sprigs, stems reserved and leaves finely chopped
• 1 tablespoon black peppercorns
• Kosher salt
• 8 carrots, peeled and cut into 2-inch pieces
• 3 quarts water
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 handful roughly chopped fresh dill