Rinse the chicken and remove the inside parts. Place the chicken in a large stockpot, add the chicken broth, and then add enough water to cover the chicken. Bring the chicken in broth to a boil, if there is visible fat, skim it and discard. Then add the onion, carrot, celery, garlic and parsnip. Simmer until chicken is tender- about 2 1/2 hours.
Remove the chicken to a cutting board and let rest until it's cool enough to handle. Shred the chicken apart, then add back to the soup. Stir in the parsley and dill. Taste and add salt and pepper. If you want noodles in the soup, add them to the broth, bring to a boil again and simmer for 8 to 10 minutes (or until noodles are tender).
If you prepare this recipe using chopped or shredded chicken breast instead of a whole chicken, then this recipe yields ZERO Weight Watchers POINTS for the blue and purple plans and 3 points for green plan (no noodles).