Chicken Soup

1 whole chicken (cut to fit in soup pot)
2 medium sized onions
2 C. baby carrots, cut into bite sized chunks
5 celery pieces, sliced (or about 3" if you cut across the grouping)
2 turnips, cut into cubes
6 allspice
2 bay leaves
2 tsp. ground pepper
parsley
1 tsp. rosemary

In your soup pot combine your whole chicken with about 6 C. of water over medium heat. Add one onion cut into large pieces. Add the allspice, pepper, and bay leaves; simmer for 3-4 hours. Use your slotted spoon to move the chicken to a small glass bowl. Pick out all the bones and skin, chop any large pieces into smaller ones, and remove onion chunks. Return chicken to the soup. Add the other onion (minced), your baby carrots, celery, and turnip chunks, parsley and rosemary. Simmer soup until the carrots are soft. Add matzoh balls, boil for 5 minutes, then serve.