Chicken Matzah Ball Soup

1 Add the chicken to a large stock pot and generously season with salt. Pour in enough water to fully cover the chicken and bring to a boil over high heat.
2 As the soup comes to a boil, use a slotted spoon to skim off any foam or impurities that rise to the surface.
3 Once boiling, reduce the heat to a gentle simmer. Add the onion, celery, carrots, parsnips, and fresh dill. Cover and let simmer for 2½ to 3 hours, allowing the broth to develop deep flavor.
4 Carefully remove the chicken and strain the broth through a fine mesh strainer into a clean pot or large bowl. Set aside the cooked chicken and vegetables.
5 Let the broth cool completely, then skim and discard the fat layer from the surface.
6 To serve, return the broth to a pot and gently reheat. Add in matzah balls, reserved vegetables, and shredded chicken if desired. Finish with fresh dill and season with salt and pepper to taste.