In an eight-quart soup pot, heat oil. Add onions, zucchini, potatoes, and parsnip and sauté until tender. Season with salt and pepper.

Add chicken bones and cutlets in two separate mesh bags. Add water just to cover.

Simmer on medium-low heat for two hours.

Remove and discard chicken bones. Remove cutlets and set aside.

Blend soup with an immersion blender.

Slice cutlets into strips or chunks and return to the pot.

In a bowl, whisk eggs and salt very well.

In a separate bowl, mix potato starch and water. Combine this mixture with the eggs.

In a medium frying pan, heat oil until very hot.

Using a soup ladle, transfer batter to the pan, swirling the pan to form a very thin crepe. Once the edges of the crepe come away from the sides of the pan, flip and cook another few seconds on the second side. Transfer to a plate and repeat with remaining batter.

Stack seven or eight crepes together and roll them up, jelly-roll style. Slice in thin strips to form noodles. Yield: about 20 medium crepes

In a bowl, combine ground chicken, eggs, mashed potato, salt, pepper, and one-quarter cup oil. Mix very well.

Lightly oil hands and form mixture into 12 small balls.

In a pot of boiling soup (or boiling salted water), cook kneidlach for 20 minutes. Yield: 12 kneidlach.