1/2 to 1 whole bulb garlic (about 15 cloves)
1 chicken (preferably a stewing hen - 4 lbs.)
2 onions, halved
4 celery stalks, with leaves, diced
4 carrots, peeled and diced
3 parsnips, peeled and diced
3 qts. water
1 tsp. hot curry powder
1 tsp. black pepper
1 tsp. dried basil
6 sprigs cilantro, minced
5 sprigs parsley, minced
Salt to taste

Peel garlic cloves and place whole with chicken and half the vegetables in a large pan. Add the water and spices; bring to boil, then reduce heat and simmer, uncovered, for 2 hours. Skim fat off top and strain soup, if desired. Remove cooked chicken and refrigerate for later use (salads, casseroles, enchiladas). Add remaining vegetables to stock. Simmer for 10 minutes. Serve. (Adding half of vegetables at end preserves the most nutrients, while long-stewing others yields the most flavor!)