Dr. Rennard's Chicken Soup

Ingredients

• 1 large roasting chicken or baking hen (6 to 7 pounds)
• 1 package chicken wings or drumsticks (10 to 12 pieces)
• 10 medium carrots, peeled
• 3 large onions, peeled and quartered
• 3 parsnips, peeled
• 1 large sweet potato, peeled
• 2 turnips, peeled
• 6 stalks celery
• 1 bunch parsley
• salt and pepper to taste

Directions
Wash the whole chicken and chicken parts. Place in 8-quart soup pot, fill three-quarters full with water and bring to a boil. Add carrots, onion, parsnips, sweet potato and turnips. Simmer covered for 1-1/2 hours. Add celery and parsley and cook for another 45 minutes. Spoon out the chicken and bones.  Remove the vegetables along with a small amount of the broth; puree, then stir back into the soup. Salt and pepper to taste.