Chicken Vegetable Soup - cooking recipe

Ingredients

1 (3 to 4 lb.) fryer chicken
8 c. water
1 Tbsp. salt
1/2 tsp. black pepper
2 medium potatoes, diced
1 medium onion, diced
2 medium carrots, diced
1 medium turnip, diced
1 1/2 c. shredded cabbage, lightly packed
1/2 c. chopped parsley
1/2 c. rice
1/2 tsp. thyme leaves

Preparation

Wash chicken.
Place in soup pot with water, salt and pepper. Bring to boil, reduce heat and simmer about 1 hour.
Remove chicken, discard bones and skin.
Cut chicken into bite-size pieces.
Skim fat from broth, add vegetables and spices.
Heat to boiling, reduce heat and simmer about 30 minutes or until vegetables are tender, stirring occasionally.
Add chicken pieces. Serve.