Put the water and the chicken pieces in a large pot and bring to a boil. Skim off the froth. Add all of the ingredients from the first part of the list. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
Pick out the vegetables and set aside. Strain the soup through a colander and then a screen strainer, remove the chicken, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup. If you don't want to wait, you can just let the soup sit and cool for a while and then spoon off what fat rose to the top.
Reheat the soup. Bring to a boil. Puree the saved vegetables in a blender and add a cup or more to the broth. Save the rest for future soups or use as a vegetable dip.
Add the chicken, the egg noodles, the remaining 3 carrots, celery and parsley. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining chopped dill for garnish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135.71 Kcal (568 kJ)
Calories from fat	8.72 Kcal
		% Daily Value*
Total Fat	0.97g	1%
Sodium	840.81mg	35%
Potassium	754.56mg	16%
Total Carbs	21g	7%
Sugars	9.99g	40%
Dietary Fiber	5.33g	21%
Protein	12.35g	25%
Vitamin C	28.4mg	47%
Vitamin A	0.4mg	14%
Iron	3.9mg	22%
Calcium	151.6mg	15%

Amount Per 100 g
Calories	14.64 Kcal (61 kJ)
Calories from fat	0.94 Kcal
		% Daily Value*
Total Fat	0.1g	1%
Sodium	90.72mg	35%
Potassium	81.41mg	16%
Total Carbs	2.27g	7%
Sugars	1.08g	40%
Dietary Fiber	0.58g	21%
Protein	1.33g	25%
Vitamin C	3.1mg	47%
Iron	0.4mg	22%
Calcium	16.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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