1. Cut the stems from the bunch of parsley, reserving the leaves for another use. Place the parsley stems, ginger, garlic, cloves, peppercorns, chicken, carrots, celery, parsnips, onion, and salt in a large stockpot along with 12 cups cold water. Bring to a gentle boil over high heat.
2. Skim the surface with a slotted spoon. Cover; reduce the heat to medium-low and simmer for 40 to 50 minutes or until the chicken is cooked through and is falling away from the bones.
3. Turn off the heat. Carefully remove the chicken and set aside. Place a large strainer over a very large bowl. Pour the broth through the strainer. Remove the carrots and parsnips to a cutting board and slice into bite-size pieces; set aside. Discard the remaining ingredients in the strainer. When the chicken is cool enough to handle, shred the meat and set aside; discard skin and bones.
4. Carefully pour the broth back into the pot and bring to boiling over high heat. Add the noodles and cook for 8 to 10 minutes or until tender. Remove pot from heat. Add the chicken, carrots and parsnips, lemon juice, and dill.