1 ½ quarts water

½ cup chopped turnip

salt, pepper

¼ cup chopped onion

thyme, bay leaf

2 onions studded with cloves

1 2-pound chicken (cut up)

¼ cup chopped parsnip

1 cup chopped carrots

1 stalk celery, sliced

Put water, salt, pepper, thyme and bay leaf in saucepan; bring to boil. Add chicken and prepared vegetables; cook over low heat about 45 minutes.