Rustic Chicken Soup

1 whole chicken, cut up

1 cup carrots, coarsely chopped

1 cup parsnip, coarsely chopped

1 cup onion, coarsely chopped

1 cup turnips, coarsely chopped

11/2 cups white or green cabbage, coarsely chopped

3 cloves garlic, minced

1/2 cup chopped parsley

Fresh, sliced ginger to taste

Green onions, chopped, for garnish

Place chicken in soup pot with 8 cups water; bring to a boil and simmer uncovered 1 hour. Remove chicken to a plate and allow to cool slightly.

Strain stock and return to pot.

Discard chicken bones and skin, cut up chicken and return to stock. Add carrots, parsnip, onion, turnip, cabbage, garlic, parsley and about 2 cups water. Simmer, uncovered, for 1 hour. Garnish with green onions.

Serves eight to 10.