2 hours before:

1 (3 to 3 1/2 lb.) fryer
8 c. water
1 bsp. salt
1/2 tsp. pepper
2 med. potatoes
2 med. carrots
1 med. turnip
1 med. onion
2 c. cabbage
1/2 tsp. parsley
1/2 tsp. thyme
1 sm. French bread
1/4 c. shredded Swiss cheese
1/4 c. walnuts, chopped

Put chicken breast side down with giblets, neck, water, salt and pepper heat to boiling, reduce and cover simmer 35 minutes until tender. Remove chicken and refrigerate 30 minutes. discard bones and skin cut into bite size pieces. Skim fat from pot, add potatoes and next 6 ingredients. Cover and simmer 30 minutes. Add chicken, heat through.

Cut six 1/2 inch slices from bread, place on cookie sheet toast in 450 degree oven until golden, remove and sprinkle with cheese and nuts. Return and toast 3 minutes. Place 1 slice toast on each bowl of soup.