To make the stock, place the chicken breast-side down in a large stockpot. Add the onion, carrot, celery, parsley, black peppercorns and bay leaves. Cover with the cold water and bring to a boil. Lower the heat and simmer gently for 1 hour. Remove the chicken from the stock and set aside to cool. Strain the stock through a fine sieve into another large pot over a low heat and simmer for a further 20 minutes to reduce.

Meanwhile, use a fork to shred the cooled chicken into small pieces, making sure to discard the skin and bones. Set aside.

To begin the chowder, melt the butter in a large pot over a medium heat. Add the onion and carrot and cook for 7 minutes or until the onions are soft and translucent. Add the flour and cook for a further minute while constantly stirring. Pour in the strained homemade stock and the prepared NOMU Chicken STOCK and bring to a boil. Add the turnip and potatoes, reduce the heat and simmer for 15 minutes or until the vegetables are soft.

Add the shredded chicken pieces and cream and simmer until the soup is warmed though. Season with salt and pepper to taste.

Garnish the chicken chowder with fresh dill and serve with torn chunks of freshly baked bread.