1 large roasting chicken or baking hen
6 drumsticks or chicken wings
4 medium carrots, peeled
1 large onions, peeled and quartered
1 parsnip, peeled
1 large sweet potato, peeled
1 large turnip, peeled
1 stalks celery
1 bunch parsley, washed, tied with string
salt, pepper to taste
Wash chicken, place in large, 8 liter pot, filled 3/4 full of water.
Bring to boil.
Add carrots, onion, parsnips, sweet potato and turnip. Simmer covered for 90 minutes.
Add celery and parsley, simmer an additional 45 minutes. Spoon out chicken and bones.
Remove vegetables and a small amount of broth.
Puree, stir back into soup. Add salt and pepper to taste.
Serve plain or with matzo balls.