1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 teaspoons salt or less if watching sodium
1 - 3 to 3 1/2 pound chicken fryer - skin removed, cut into pieces
OR 3 pounds mixed thigh, leg and breast pieces, skinless, bone in
4 small red potatoes (about 1 pound), peeled and quartered
2 medium turnips, peeled and cut into eighths
1 cup fat-free chicken broth or defatted homemade stock
1 teaspoon red or white wine vinegar
2 quarts water
1 sprig fresh thyme, or 1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon fresh-ground black pepper
1 cup chopped fresh parsley
In a large pot, heat the oil over moderate heat. Add the onion, carrot,
celery, and 1 teaspoon of the salt and cook, stirring occasionally, until
the vegetables start to soften, about 10 minutes.
Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay
leaf, and the remaining 1 teaspoon 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 until the potatoes and turnips are tender,
about 5 minutes longer. Stir in the pepper and parsley. Remove the thyme
sprig and bay leaf. To serve, divide the chicken pieces among four shallow
bowls and ladle the broth and vegetables over them.