Wash chicken parts and place in a medium pot with about 6-7 cups (1.5 quarts) of water. Add salt, bay leaves, carrots, pepper corns and allspice. Boil on medium to medium-low heat for about 20 min (until chicken falls off the bone).

In the meantime, peel potatoes and cube into medium size cubes. Shred pickles on the medium vegetable shredder, set aside. Cut up fresh dill.

When chicken is done, remove from stock and take off the bone. Also remove carrots and slice.

Add cubed potatoes to the stock and boil for about 10 min, or until soft.

When potatoes are soft, return meat and carrots to the pot. Add shredded pickles.

In a small bowl or cup combine cold water with flour, whisk well and add to the soup to thicken. Bring to boil and turn off.

Finally, add chopped fresh dill.

Pickles in brine can be found at almost any Polish grocery store in the US. If you can't find those, use your favorite dill pickle or dill deli pickles

Soup is done! Just add dill fresh dill and stir. Taste one last time. It should taste sour and savory. If you think it needs a little help, add a little bit of the pickle brine. Taste again. Feel free to add a pinch of salt, but be cautious, pickles have plenty of salt in them already, careful not to over-salt.  
Serve with bread.