1 Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about 1.5 h. 2 Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 min longer. 3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.) Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.

This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.

Source:

CHEST Journal October 2000 vol. 118 no. 4 1150-1157