Chicken Soup with Vegetables – Lauren Groveman

Ingredients

• 3 whole chickens (3 to 3 1/2 pounds each), halved down the back with the necks and gizzards (no liver)
• 1 tablespoon whole black peppercorns
• 1 large yellow onion, unpeeled, scrubbed, root end removed, and quartered
• 2 stalks celery, cleaned and sliced with leaves
• 2 carrots, scrubbed and sliced
• 1 parsnip, scrubbed and sliced
• 3 sprigs parsley
• Cold water to cover