2 whole chickens, plus other carcasses if available
2 yellow onions
4 ribs celery (cut in half to fit the pot, if necessary)
4 carrots, peeled (cut in half to fit the pot, if necessary)
4 parsnips, peeled (cut in half to fit the pot, if necessary)
1 bunch fresh Italian (flat-leaf) parsley, with stems (about 20 sprigs)
4 1/2 teaspoons kosher salt (divided)
2 teaspoons freshly ground black pepper (divided)
8 tablespoons unsalted butter, cut into pieces
1 cup all-purpose flour
7 cups chicken broth from Belle’s Chicken Soup
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, peeled and diced (1 1/2 cups)
5 ribs celery, diced (2 1/2 cups)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 scant teaspoon kosher salt
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup whole milk
For serving
5 cups cooked chicken (you can use the cooked chicken from making Belle’s broth; remove the skin and pick the meat off the bones, keeping the meat in large chunks; or cook a 3-pound chicken)
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley, for garnish