CHICKEN SOUP  (serves 6) 14 cups of water 1 chicken, cut into pieces 1 yellow onion cut in 4 pieces 1 carrot cut in 4 pieces 1 stalk celery cut in 3 pieces 4 sprigs parsley 1 turnip cut in 4 pieces 1 level teaspoon salt or to taste ½ teaspoon ground cumin ½ teaspoon ground black pepper ¾ cup white rice, wached 5 medium sized potatoes, peeled and cut in 2 pieces 6 tuntas or chuños (dried potatoes), soaked and washed (optional) ¼ teaspoon dried oregano Parsley finely minced, for garnishing (optional)    Suggestions | Advices In a large pot boil water over medium-high heat with the vegetables: onion, carrot, celery, parsley and turnip. Season with salt, pepper and cumin and let it cook for 30 minutes. Once the vegetables are cooked, discard them with a skimming ladle; if you like, you can save the carrot. Add the chicken (all fat removed, washed and cut into pieces) and cook for 25 minutes. Then add the washed rice, the potatoes and the tunta; lower heat to medium and cook for 20 minutes or until the potatoes are ready. Remove pot from heat and, if you wish, cut the carrot in long, thin pieces and return to the soup. Sprinkle oregano, cover and let it rest for some minutes. Serve hot.

Serving Suggestions: This dish is perfect for a cold or rainy day. Serve it with bread and llajua.         Serve each dish with pieces of chicken.