We put the chicken in a large pan, breast down. There we send 1 onion and 1 carrot cut in half, stalks of parsley and peppercorns.
Pour 3 liters of water, put the pan on fire, bring to a boil, reduce the flame to a minimum and cook for about an hour.
Filter the broth, pour into a smaller pan and put it on the fire again. Boil for about 10 minutes for a greater depth of taste.
Cut the carrots and onions into cubes.
In a large pan, melt the butter. Fry the onions and carrots for about 5 minutes, until the onions become translucent. Add flour and fry, stirring, for another 1 minute.
Pour the hot broth into the pan, add the turnip and potatoes. Cook for about 10 minutes until the vegetables are soft. Remove the meat from the cooled chicken, discard the bones and skin.
When the vegetables are cooked, put the chicken, taken apart into pieces, into the soup and pour the cream. We warm up a couple of minutes. Pour the soup into plates and sprinkle with chopped dill.