1 chicken, cut into 4 pieces
4 stalks celery, cut into 8 pieces
2 large onions whole with stem (easy removal; doesn't disintegrate in soup)
4 carrots, cut into 8 pieces
2 cloves garlic (optional)
1 tsp. turmeric (optional)
1 Tbsp. dry dill and parsley (or 1/2 bunch each, fresh), well washed
1 Tbsp. kosher salt
1/2 tsp. white pepper (black darkens soup)


Put chicken and salt into large (12 to 14 cup) soup pot and cover with cold water. Let it come to a boil and lower heat. Remove all gray matter with ladle strainer so soup water is clear and clean. Then add all vegetables, dill and parsley. DO NOT LET SOUP BOIL; it must simmer slowly for about 1 1/2 hours. This is what produces a clear, sweet broth. Taste for seasoning.

Separately, cook thin egg noodles and serve with soup and pieces of chicken and vegetables in each bowl.