This is one of the few recipes I reserve for special occasions at home because it just doesn’t suit the tremendous quantities I usually make at the store. It needs to reduce and fortify all day so the broth becomes almost like a demi-glace—clear, thick, and concentrated. The vegetables that are added towards the end need to be carefully cut into small pieces. The contrast between the rich, clear broth and the delicate vegetables makes this a treat. I always serve this soup at Druker family holiday gatherings.

Ingredients:

Broth:-
5 to 6 pounds chicken parts, preferably thighs
2 large veal bones
2 large onions, peeled and halved
6 ribs celery
2 parsnips, peeled and cut into thirds
5 carrots, peeled and cut into thirds
2 bay leaves
1 bunch fresh parsley
Kosher salt, to taste
16 cups water
Vegetables:-
6 carrots, peeled and julienned
2 large scallions, trimmed and julienned
6 parsnips, peeled and julienned
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 to 3 high-quality chicken bouillon cubes, such as Better Than Bouillon brand
Kosher salt, to taste

Directions:

For the broth: Combine the chicken, veal bones, onions, celery, parsnips, carrots, bay leaves, parsley, and salt in a stockpot. Pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 8 hours, adding more water if the liquid becomes too thick. In a colander set over a large bowl, drain the soup. Discard the solids and return the stock to the pot.

For the vegetables: Bring the stock back to a boil over medium-high heat. Add the carrots, scallions, parsnips, parsley, dill, and bouillon. Continue to boil for 10 to 15 minutes. Season with salt.

Makes 8 to 10 servings (8 ounces each)