Chicken Soup (Jewish)

Bubbas (Jewish Grandmothers) refer to this soup as "Jewish Penicillin". Everything you have ever heard about the healing powers of a good homemade chicken soup is absolutely true. The secret flavour ingredient here – fresh parsnips. Yes, it’s worthwhile using them, ask any bubba.

3 lb whole roasting chicken, washed, inside bag removed
16 cups water (4 L)
1 Tbsp. sea salt
4 large cloves garlic, peeled
2 onions, peeled and quartered
2 carrots, peeled and cut into large pieces
2 parsnips, peeled and cut into large pieces
2 ribs celery, cut into large pieces
2 Tbsp. fresh dill, chopped
4 bay leaves

Garnish:
fresh parsley, chopped (optional)

Place the chicken into a large stock pot with the breast side down. Fill with enough cold water to reach about 3" from the top of the pot. Add the salt, onion, carrot, parsnip, celery, dill and bay leaves. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil.

Skim any fat from the top of the soup and add the garlic cloves. Partially cover, and simmer for another 2 hours.

If you desire rice or pasta, cook it separately and add before serving. 

Serve with additional salt and pepper, freshly cracked if desired.