Cut the chicken into pieces. Put the chicken in a saucepan and add enough water to cover the chicken. Cover and bring to a boil. Skim the scum off the top. Add the carrots, onions, celery, dill, parsley, and salt. Lower the heat. and simmer covered over low heat for 2 hours. Before serving, add chopped dill and separately cooked lockshen (noodles), kreplach, or knaidelach.