Golden chicken soup

Method

1. Wash the chicken carcasses to remove any impurities and place in a large 8–10 litre (270–338 fl oz) stockpot. Cover with cold water, leaving a gap of 2.5 cm (1 in) at the top of the pot. Bring to the boil and remove any foam that rises to the surface.
2. Add the rest of the ingredients, reduce the heat to medium–low, cover, and simmer for 3 hours. Taste for seasoning, adding more salt if needed. Remove from the heat.
3. Use tongs to transfer all the chicken and meat to a large board. Leave it to cool for 15 minutes, then pick the chicken and meat off the bones and tear it into bitesized pieces. Place in an airtight container.
4. Remove the vegetables from the pot. Set aside any that you want to serve with the soup, placing them in a separate airtight container, and discard the rest.
5. Strain the soup through a fine-meshed sieve into a third large airtight container. Close the lid and transfer to the refrigerator to cool overnight, along with the containers of chicken and vegetables.
6. When you’re ready to serve, skim the fat off the surface of the soup and pour into a large stockpot. Bring to the boil over medium–high heat. Add the matzo balls and reduce the heat to medium. Add the chicken and vegetables, and simmer for 10 minutes, until the matzo balls are heated through.
7. Arrange the noodles in serving bowls and ladle over the hot soup and matzo balls. Top with fresh dill sprigs.