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1
Tie half of the parsley together with twine.
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2
Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt.
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3
Cover and simmer 10 minutes.
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4
Tie the leeks together with twine and add to the pot.
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5
Add the carrots, turnips and water to cover, if necessary.
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6
Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
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7
Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
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8
Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes.
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9
Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
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10
Heat the olive oil in a skillet over medium heat.
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11
Add the winter greens and cook until wilted, about 5 minutes.
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12
Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes.
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13
Season with salt.
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14
Strain the remaining broth, return to the pot and simmer 10 minutes.
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15
Meanwhile, chop the remaining half of the parsley.
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16
Season the broth with salt and pepper.
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17
Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens.
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18
Ladle the broth on top.
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19
Sprinkle with the chopped parsley.
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20
Photograph by Marcus Nilsson
