When the chicken is tender and soup is done, tie up a bunch of washed fresh parsley and let it sit on top of soup for an hour.
Strain soup twice (important!) and discard all vegetables except carrots (slice carrots into smaller pieces).
Taste soup and add more salt and pepper as needed. You will likely need to add salt. This recipe was written with very low amounts of salt added so be prepared to season it after it has finished cooking.
NOTE: It is often difficult to find parsley root, so don't worry if you can't locate it. The soup will be perfectly delicious if you make it without this ingredient.