Ingredients
2tbspcooking oil
1onion
1carrot
1celery rib
2tspsalt
3½lbschicken
1lbred potatoes,(4 small)
2medium turnips
1cupchicken broth,low-sodium, canned or homemade stock
1tspred wine vinegar,or white wine
8cupswater
1fresh thyme sprig
1bay leaf
½tspfresh ground black pepper
1cupfresh parsley,chopped
Preparation
In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook for about 10 minutes, stirring occasionally until the vegetables start to soften
Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon of salt.
Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs. Remove each piece as it is done
Continue simmering the soup for about 5 minutes longer until the potatoes and turnips are tender. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf.
To serve, divide the chicken pieces among 4 shallow bowls and ladle the broth and vegetables over them.
Serve warm, and enjoy!
