My families favorite:
1 soup chicken (or a roaster) cut up
1 large onion (or a leek)
3 - 6 cloves of garlic or more if you like a lot of garlic. Sometimes, I throw the whole head in.
1 turnip
1 parsnip
2-3 carrots
2-3 stalks of celery (tops included)
1 tbs apple cider vinegar
Big bunch of dill
salt and pepper to taste
Throw everything in the pot, and some of the dill, and cover with water. Bring to a boil and simmer for 3 -4 hours or longer. Add more dill every hour or so. The longer it simmers the better it is. When you are done simmering strain the soup. When the veggies and chicken cool, pull the meat off the bones. Discard the veggies and bones.
When ready to serve, heat up with some of the chicken pieces, a chopped carrot, matzoh balls, and fine egg noodles.