• 1  (3 - 3 1/2 pound) chicken

• Salt and freshly milled pepper to taste
• 2 onions cut in half
• 5 garlic cloves, peeled
• 2  medium bay leaves
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 carrots, cut in 1/2 inch pieces
• 4 celery stalks (Including leafy top), in 1/2 inch pieces
• 2 leeks, white part, sliced in quarters, cut in 1  inch pieces
• 2 parsnips cut in 1/2 inch piece  
• 1/2  rutabaga, in 1/2 inch pieces
• 2 tablespoons fresh parsley, chopped

Method

Remove excess fat from chicken, being careful to look inside cavity.  Sprinkle inside and out with salt and pepper. Place in large saucepan. Add onions, garlic and bay leaves. Pour in   stock.  Over high heat, bring to boil.  A frothy scum will rise to the surface as water heats.  Skim off.  Add thyme and sage, then lower heat to low.  Cover and cook on a strong simmer for 30 minutes.  

Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for additional 35-45 minutes or until vegetables are tender and chicken starts to fall off bones and joints become very loose. Discard bay leaves and onions and skim off fat.

Remove chicken to a colander in the sink.  When cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock.

The soup can be prepared ahead to this point.  If so, cool, cover and refrigerate.  Can be refrigerated for up to 2 days. Remove any remaining fat from broth. Heat over low heat.   When ready to serve, sprinkle with parsley.

Serves: 8  

Contributor: Pat Ciesla

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