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PdfBring water to boil. Add chicken, onion, carrots, celery with leaves, parsnip, and parsley. Return to boil.
Reduce heat and simmer covered for 1½ hours.
Uncover and continue to simmer for a half hour.
Strain soup, reserving carrots. Cool soup to room temperature.
Dice carrots and refrigerate with soup covered for 24 hours.
Skim most of fat from soup.
Bring soup to boil. Add egg noodles and cook 10 minutes, or until noodles are tender.
Stir in diced carrots. Add salt and pepper to taste.
Garnish with dill if desired.