By Ramya Sundrapandi

  • 1 x whole chicken (approx. 1.5kg)
  • 8 to 10 cups water
  • 1 large onion, 1/2 left whole, 1/2 chopped
  • 2 x carrots, cut into 1/2-inch dice
  • 4 x stems fresh flat-leaf parsley, plus more for garnish
  • 10 x whole black peppercorns
  • 2 x tsp. unsalted butter
  • 2 x tsp. flour
  • 1 x turnip, cut into 1/2-inch dice
  • Salt
  • 1/2 x cup heavy cream
  • 1 x tbsp. fresh dill, finely chopped, for garnish (optional)

 Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool.

Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce. Shred chicken into bite-size pieces, discarding bones and skin.

Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes.

Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip and 2 1/2 tsp. salt. Reduce heat, and simmer until turnip is tender, 6 to 8 minutes.

Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with bread on the side.