4 cans (14 1/2 oz.) clear ready to serve chicken broth
5 carrots, peeled and cut into 1 inch pieces
1 lb. turnips, peeled and cut into 1 inch pieces
1 lb. red potatoes, cut into 1 inch pieces
1 sm. bay leaf
1 lg. parsnip, peeled and cut into matchstick thin strips
1/4 c. chopped fresh parsley
1 med. leek, split in half lengthwise and cut into 1 inch pieces
1/2 tsp. pepper
1/8 tsp. dried thyme leaves, crushed
1 med. clove garlic, minced
2 1/2 to 3 lb. broiler-fryer, cut up and skinned

1. In 6 quart Dutch oven over high heat, heat broth to boiling. Reduce heat to low. Add carrots, turnips, potatoes, bay leaf, thyme and garlic.

2. Cover, simmer 10 minutes. Add chicken, parsnips, parsley and pepper; simmer 30 minutes more until vegetables are tender. With slotted spoon, remove chicken from soup. Remove meat from bones, return meat to soup.

3. Add leeks; heat thoroughly. Remove bay leaf. Makes 13 cups or 7 servings.