1 (3½-pound) chicken, cut into 8 pieces
12 cups water
1 large carrot, peeled, cut into bite-sized pieces
1 large parsnip, peeled, cut into bite-sized pieces
1 large onion, cut into bite-sized pieces
1 large turnip, peeled, cut into bite-sized pieces
4 medium stalks of celery, cut into bite-sized pieces
3 tablespoons kosher salt
1 (½-ounce) chicken consommé stock cube (optional)
1 bouquet garni of 15 parsley sprigs, 15 dill sprigs, 1 tablespoon whole peppercorns
Additional fresh parsley or dill, for garnish (optional)
Rinse chicken and place in a 6-quart soup pot.
Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.