Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Chill Time: none
Yield: 6 to 8 servings

  • 1 (3½-pound) chicken, cut into 8 pieces
  • 12 cups water
  • 1 large carrot, peeled, cut into bite-sized pieces
  • 1 large parsnip, peeled, cut into bite-sized pieces
  • 1 large onion, cut into bite-sized pieces
  • 1 large turnip, peeled, cut into bite-sized pieces
  • 4 medium stalks of celery, cut into bite-sized pieces
  • 1 bouquet garni of 15 parsley sprigs, 15 dill sprigs
  • 1 tablespoon whole peppercorns
  • 3 tablespoons Osem Consommé Mix
  • 1 (½-ounce) chicken consommé stock cube
  • Additional fresh parsley or dill, for garnish (optional)

Rinse chicken and place in a 6-quart soup pot. Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard. Once boiling, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery, bouquet garni, consommé mix and stock cube. Simmer, covered, for 1 hour and 30 minutes. Remove the bouquet garni. Remove chicken from bone and place a few pieces into each bowl. Ladle soup and vegetables over chicken.

Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight. Skim off any fat that rises to the top before reheating.

Tip: Avoid having to fish peppercorns out of your dishes by using a bouquet garni - a little bundle of herbs - to flavor stews and broths. Just place the herbs in a small muslin bag or piece of cheesecloth and tie securely with cotton string.