1 large roasting chicken, cut into 8 pieces
8 cup water
1 cup dry white wine
2 cooking onions, quartered
2 ribs celery, washed and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
4 small white turnips, peeled and quartered
2 clove garlic, peeled
4 sprig fresh thyme
2 bay leaves
¼ tsp ground nutmeg
4 new potatoes, quartered
¼ cup chopped fresh parsley
1. Rinse the chicken pieces and place them in large casserole or stewing pot and cover with water and wine. Bring to boil, skim off froth that has collected at the surface and reduce heat to simmer.
2. After 15 minutes, skim again and add the onions, celery, parsnips, carrots, turnips, garlic, thyme, bay and nutmeg. Cook 10 minutes, add potatoes and simmer another 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
3. To finish, add the chopped parsley, and season with salt and pepper. Serve piping hot in soup bowls with plenty of broth.