Chicken Soup

1 (4 to 5 pound) stewing chicken
3 1/2 quarts water
1 tablespoon salt
3 stalks celery
1 parsley root
2 onions
3 sprigs dill
3 sprigs parsley

Clean chicken thoroughly. Combine in a deep saucepan with the water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat 1 hour longer, or until chicken is tender. Remove chicken and strain soup.

Makes about 2 to 2 1/2 quarts soup.