12 c. water, divided
3 1/2 lb. chicken, cut into quarters
2 c. shredded cabbage
1 c. chopped onion
1 c. diced carrot
1 c. diced turnip
1 c. lentils, rinsed and picked over
1 c. oat groats
1/4 c. chopped parsley
1 tsp. dried dill weed
1 tsp. salt
1/8 tsp. pepper

Place 10 cups of the water and chicken in a large soup pot. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1 hour. Add cabbage, onion, carrot, turnip, lentils and groats. Simmer, uncovered, for 45 minutes longer.

Remove chicken from pot and set aside. Stir in the remaining 2 cups water, parsley, dill, salt and pepper. Simmer, uncovered, for 40 minutes. Reheat chicken in the soup, or remove it and serve as part of the main course.