Chicken Soup Recipe Contest Winner - cooking recipe

Ingredients

2 quarts chicken broth (the recipe follows)
1 chicken, quartered (about 3-4 pounds)
1 large carrot, peeled and cup up
1 large onion, peeled and cup up
1 stalk celery
1 leek, white and light green parts only, washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
1 handful dill (about 3-4 stems)
1 small rutabaga, peeled and cut up
3 sprigs cilantro (optional)
salt and pepper
chicken broth (makes about 2 quarts)
2 lbs chicken (I use wings & back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery
1 leek

Preparation

Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.