A Big Pot of Simple Chicken Stew

Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin

16 chicken thighs
1 medium turnip, or 1 bunch turnip greens, chopped
1 large rutabaga, peeled and chopped
1 large onion, diced
2 stalks celery, chopped, or one celery root (celeriac), trimmed and chopped
2 tomatoes, chopped
4 carrots, chopped
6 cloves garlic, smashed and peeled
1 leek, white and tender green parts, well washed and chopped
1-2 T. salt (test with smaller amount, then add more)
2 whole cloves
3 allspice berries, crushed
1 bay leaf
1 T. extra virgin olive oil
1/2 gallon chicken stock or water
fresh thyme leaves for garnish

In a large stock pot over high heat, combine all ingredients except the garnish; bring to a boil.

Reduce the heat to medium low, and let the stew simmer, covered, for 1-2 hours. Adjust the seasonings to taste.

Sprinkle thyme to garnish individual bowls of soup before serving.