4 cans chicken broth
5 carrots, peeled and cut 1 inch
1 lb. turnips, peeled and cut 1 inch
1 lb. red potatoes, cut 1 inch
1 sm. bay leaf
1/8 tsp. dried thyme leaves (crushed)
1 med. clove garlic, minced
2 1/2 - 3 lb. broiler fryer, cut up and skinned
1 lg. parsnip, peeled and cut into matchstick- thin strips
1/4 c. chopped parsley
1/2 tsp. pepper
1 med. leek, split in half lengthwise and cut into 1 inch pieces

1. In 6 quart Dutch oven over low heat, heat broth to boiling. Reduce heat to low. Add carrots, turnips, potatoes, bay leaf, thyme and garlic.

2. Cover, simmer 10 minutes. Add chicken, parsnips, parsley and pepper. Simmer 30 minutes more or until vegetables are tender. With slotted spoon remove chicken from soup. Remove meat from bones. Return meat to soup.

3. Add leeks; heat through. Remove bay leaf. Makes 13 cups or 7 servings.