Clean whole chicken and pat dry.

Prepare all veggies by dicing and slicing into bite sized pieces.

In a large stockpot, heat butter over medium-high heat. Add in onion, celery, carrots, and parsnips. Let cook 4-5 minutes until beginning to soften. Add garlic and cook an additional minute.

Add whole chicken to stockpot, then add broth and water. Bring to a simmer, reduce heat to medium.

Let chicken and veggies cook for 45-60 minutes, or until chicken temperature reaches 165F throughout.

Once temperature is reached, take chicken out to cool. Turn stock heat down to low.

Add dill, parsley, celery salt, pepper, and lemon juice to stock. Stir. Let simmer on very low heat for 30 minutes.

Once chicken is cool enough to handle (15-20 minutes) pull off all meat off bones and into smaller pieces/chunks, and then add back into stock.

Once all the chicken is added to stock, bring back to a light boil.

Add noodles and peas/corn and cook for an additional 15 minutes on medium heat.

Serve!