1 pound carrots, cut crosswise into 1/2-inch pieces
1 pound parsnips, cut crosswise into 1/2-inch pieces
1 to 2 medium onions, cut into 1/2-inch dices
1 chicken (4 pounds), rinsed
In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes. Skim any foam that rises to the top and discard.
Remove chicken from pot, and let stand until cool enough to handle. If desired, skim fat from top of soup, and discard. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning.
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