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PdfIn a large pot put 2 onions, 1 package carrots, several celery stalks, 1 parsnip, and parsley.
Cover with water, bring to boil, and simmer briefly, then add a chicken.
Cook for 3 to 5 hours. Check periodically to make sure there's enough water.
When finished, remove and discard veggies and chicken and add salt and pepper to taste and, if needed, some water (also to taste).
Add fresh carrots and celery cut into one inch pieces.
Cook until veggies are done.
Remove from soup, cut into bite sized pieces, and store out of soup.
Store soup in frig. When cold skim off fat.
For the Seder we will heat the soup with the carrots, celery, and matzoh balls.