Chicken soup is hearty and nutritious. Many of us are fighting colds or the flu, and the immune system is on overdrive. Try this soup. It will help warm the body, giving it the nutrients it needs to fight back.
COOK 2 hr | SERVES 8 
INGREDIENTS
1 whole chicken ( 4lbs)
3 quarts of homemade chicken broth or store-bought, low sodium chicken broth
4 cloves of garlic
1 tbsp of fresh thyme
2 large carrots, diced
1 turnip, peeled and diced
1 yellow onion
2 stalks of celery, diced
Salt and black pepper to taste
2 tbsp fresh parsley to finish
INSTRUCTIONS
Detach chicken legs, breast, and breastbone from the chicken. In a large pot or dutch oven, cover the legs, chicken breast and breastbone with the stock. Add the garlic and thyme.
Heat the stock on medium heat for about 1 hour. The chicken breast should be just about cooked through. Remove the breast and set it aside.
Bring soup to low heat and continue cooking for another hour. At this time, remove all the chicken from the the pot. Cut into bite sized pieces. Discard the bones
Return the chicken to the pot and add onion, turnip, carrots and celery. Cook until the vegetables are soft, then turn off heat. Add salt and pepper and top with parsley.