1/2 to 1 whole bulb garlic (about 15 cloves)
1 chicken (preferably a stewing hen, about 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 the cloves and place whole with the chicken and half the vegetables in a large pan or stock pot. Add the water and spices, bring to a boil, then reduce the heat and simmer for two hours.

Skim the fat off the top and strain the soup, if desired. Remove the cooked chicken and refrigerate for later use (in casseroles, salads, etc.) NOTE: I used all the chicken meat in the soup.

Add the remaining vegetables to the broth. Simmer another 10 minutes. (Adding half the vegetables at the end preserves the most nutrients, while long stewing the other half yields the most flavor.)

NOTE: I chose to put in a few potatoes at the end; you could also add a pasta.