1 whole chicken, giblets removed
1 clove garlic, minced
1 onion, quartered
1 carrot, coarsely chopped
1 c. carrots, thinly sliced
1 celery stalk, thinly sliced
1/4 c. fresh parsley, chopped
1/2 jalapeno pepper, chopped (seeded if you want less heat)
1 bay leaf, crushed
1 c. water
2 med. boiling potatoes, quartered
1 c. parsnips, thinly sliced
1 c. turnips, cut in 1/4 inch cubes
Parsley for garnish

Place chicken, breast side down, in 3 quart casserole. Add garlic, onion, coarsely chopped carrot, celery, chopped parsley, jalapeno pepper, bay leaf and water. Cover with lid or plastic wrap, turned back slightly, and microwave on High (100% power) for 28 minutes, turning chicken over after 14 minutes. Remove chicken from cooking liquid and set aside. Add potatoes, sliced carrots, parsnips and turnips. Cover with lid or plastic wrap and microwave on High (100% power) 7 to 11 minutes or until tender, stirring after 4 minutes. Meanwhile remove skin from chicken and place 3 oz. sliced chicken in each of 4 soup bowls. Add 2 quarters of a potato to each bowl and 1/4 cup vegetables. Ladle 1/2 cup broth over top and sprinkle with fresh parsley. This can also be combined in a casserole dish instead of separate bowls.