From: Michael "Mike" J. Edelman
Chicken soup as made my my mother and millions of other nice Jewish ladies:
Get an old chicken - they have *much* more flavor. An old 'stewing' hen is good. The ones at the kosher butcher cost more but seem to be worth it. The young supermarket hens have no flavor.
Put chicken in pot. Cover with water. Add an onion, a couple of carrots, a couple of parsnips, a handful of dill weed (fresh), and a little salt. Bring to a boil, reduce heat, and let simmer for an hour or more.
Carefully remove chicken and vegetables. Skim fat from soup. An easy way to do this is to toss in a handful of ice cubes and skim them out with the fat that congeals around them.
Serve the soup with kreplach, matzoh balls, egg noodles or rice.
If you've removed the chicken carefully and intact, place it on a baking dish or pan and roast in the oven at 350 or so until the skin is crispy and golden. Voila! Gedempte Chicken! My maternal grandmother used to make this, or so I am told.