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Clean the inside and the outside of the chicken, and pat dry. Place the chicken in a large soup pot. Add 4 quarts of cold water. Bring to a boil. Skim off the scum.
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Add the rest of the ingredients, except the parsley and dill. Cover the pot and cook for about 1 hour, on medium to low heat. Stir occasionally.
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Meanwhile, wash and shake dry the parsley and the dill. Tie the two bunches together using butcher's twine. Set aside. After 1 hour of cooking, add the parsley and dill to the soup. Cover and simmer for 30 minutes more.
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When done place the parsley and dill in a deep serving bowl. Add the rest of the veggies to that bowl. This can be served along with the soup.
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Remove the chicken to a platter. If you are not serving the chicken with this meal, you can refrigerate it. This chicken can also be frozen. The variety of dishes using the chicken is endless. A few ideas are chicken salad, chicken divan, chicken ala king, etc. The choice is yours. Enjoy.