A comforting and flavorful chicken soup enhanced with fresh herbs and hearty vegetables.
Place the chicken thighs in a large stockpot and cover with water.
Using bone-in chicken enhances the flavor of the broth.
Bring the water to a boil, then reduce to a simmer and cook for 15 minutes, skimming off any foam.
Skimming the foam ensures a clear broth.
Add the chopped onion, celery, carrot, turnip, and parsnip to the pot.
Cut the vegetables into uniform pieces for even cooking.
Include the dill and parsley, and season with salt and pepper to taste.
Add the herbs towards the end for a fresher taste.
Simmer the soup partially covered for 2-3 hours.
Stir occasionally to prevent sticking.
Strain the soup to remove solids, reserving the broth.
Use a fine-mesh strainer for a clear broth.
Serve the broth hot, optionally with noodles, rice, or matzoh balls.
Garnish with extra parsley for a fresh look.
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