Put cleaned chicken in the bottom of a large pot. Cover the chicken with water and add salt ( pot should be less than two-thirds full).
Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
Add the pepper and all the parsley and dill
Add the heart, the leaves, and a few stalks of the celery. Cut about 1/4 of the carrots, onions and parsnips into chunks. Add the chopped carrots, etc.
Slowly boil all this for three hours. Add extra water as needed to keep the pot around two-thirds full
Repeatedly skim off the fat that comes to the top.
Turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl.
Chicken, vegetables, and herbs should be left to cool for about half an hour.
Dice up lots of celery and the remaining carrots, onions and parsnips
Bring the soup back to a boil and add the chopped vegetables . Cook for about half an hour more
Add pieces of chicken to the pot, completely boning the chicken as you go
Check the seasoning. Add the matzoh balls Cover the pot.
Turn the matzoh balls occasionally, and cook for another
30 minutes or so