Place chicken, onion, carrot, parsnip, turnip and 1 sprig of
dill in a large pot of water (approximately 4 quarts). Leave
room for the split peas and spinach (2 inches) so it won’t
splatter all over the stove.
Bring the soup to a boil and then reduce heat to medium.
Soup should simmer after the first boil so that it will remain
clear. Skim soup of any fat. This usually takes 20-30 minutes
until soup is clear.
Remove chicken from the pot when fully cooked (40 minutes- 1
hour from the first boil). Remove meat from bones and set
aside. Discard bones.
Puree the carrots, parsnip and turnips and return to the
pot. Discard the celery, dill and onion. Add the split peas and
fresh dill to the pot. Cover and continue to cook 1½ hours over
low heat. Add chicken and cooked spinach a few minutes before
serving. Add salt and pepper to taste.
Cool completely before refrigerating. Soup tastes even better