1 large bone-in chicken breast
2 1/2 quarts chicken broth
4 stalks celery, diced
4 carrots, diced
1 medium onion, diced
3 rutabaga turnips, diced
2 parsnips, diced
1 tsp minced, garlic
1/2 tsp dill weed
Noodles, rice, orzo or pasta of your choice cooked separately.

Place chicken breast into large soup pot containing the broth. (Broth contains enough sodium so don't bother to add salt.) Add garlic and dill weed while keeping soup on a very low flame. Add all diced vegetables and simmer for 3 hours.

Remove chicken breast and shred into bite size pieces. Return shredded chicken to pot and raise flame slightly. Once soup returns to slow boil, it's ready to serve with your choice of noodles, rice or pasta.

Submitted by: J Petersen