Arthur Schwartz's Chicken Soup

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7 pounds of chicken, a whole bird and parts (for instance, 1 (4-pound) whole chicken, plus 3 pounds combination of wings, thighs, backs, and feet)

14 cups cold water 1 tablespoon salt

2 medium-large carrots, peeled

1/2 large celery root, peeled and halved, or 2 large stalks celery

1 medium or 1/2 large parsnip, peeled, and split if large

1 large leek, split lengthwise and well washed, with several inches of green

1 medium onion, peeled and halved

Several sprigs of parsley and dill

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