Place the chicken quarters in the largest saucepan you own with the onions, carrots and celery. Fill with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil then reduce heat and simmer covered, 45 minutes to 1 hour, skimming foam as necessary.
Stir the dill into the saucepan and cook 5 minutes more. Remove from heat, uncover and let cool to lukewarm.
Remove the chicken. Get another big receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.)
Refrigerate or freeze for future use. When cool enough to handle shred or chop chicken meat for future use.
To make a soup: Put 1 litre of the stock on the stove in a saucepan. When it's about ten minutes before serving time add some of the chicken, carrot slices, extra fine egg noodles and/or celery.