1/2 to 1 whole bulb garlic (about 15 cloves)
1 (4#) chicken (stewing hen)
2 onions, halved
4 celery stalks with leaves, diced
4 carrots, peeled and diced
3 parsnips, peeled and diced
3 qt. 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 garlic cloves and place whole with the chicken and HALF the vegetables in a large pan. Add the water and spices, bring to a boil, then reduce heat and simmer uncovered for 2 hours.

Skim the fat off the top and strain the soup, if you desire. Remove the cooked chicken and shred or cut into chunks.

Add the remaining vegetables. 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).