Instructions: 1. Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.

2. Heat the oil in the pan over medium high heat. Add the leek, basil, thyme, and oregano; saute 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.

Yield: 10 servings (serving size: 1 cup).

TIPS: May be frozen up to 2 months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Description: "Broth made from a whole chicken with skin; chilled and skimmed."
Yield: "10 cups"

NOTES : Partially mashing the tender turnips gives this soup a homey, stewlike quality. The vegetable imparts an earthy sweetness to the soup that contrasts with the sharp cheese, although you can use potatoes instead of turnips, if you prefer.

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