Thick Chicken and Vegetable Soup

Cut chicken meat into small, even cubes approximately ½-inch in size, then set aside on a clean cutting board.

Coarsely chop the 2 medium onions into quarters and peel the carrots, potatoes, parsnips, and turnips.

Shred the peeled root vegetables (carrots, potatoes, parsnips, and turnips) into thin, uniform strands using a box grater or mandoline; measure out 4 cups total and set aside.

Pour 4 cups of chicken broth into a large, heavy-bottomed pot and bring to a rolling boil over medium-high heat.

Add the cubed chicken meat, coarsely chopped onions, and 2 bay leaves to the boiling broth, stirring to combine.

Reduce heat to medium and simmer for 10 minutes, skimming any foam or impurities that rise to the surface with a spoon.

Stir in the shredded root vegetables, ½ tsp cumin, and salt and pepper to taste, mixing thoroughly to distribute evenly.

Continue simmering over medium heat for 12 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

Pour in 2 cups of milk slowly while stirring constantly to create a creamy, thick consistency and incorporate smoothly without lumping.

Simmer for 3 additional minutes to heat the milk through, then remove from heat and discard the bay leaves.

Taste and adjust seasoning with additional salt, pepper, and cumin as needed for balance.

Ladle the soup into serving bowls and garnish each portion with ¼ cup finely chopped fresh cilantro leaves divided among servings.