Cut cabbage and onion each into 5 wedges. Cut carrots into 2 1/2-inch pieces. Peel and cut turnips into 1-inch wedges. Cut spinach leaves into 1/4-inch-wide strips.
Remove skin and fat from all chicken pieces except wings; cut each chicken breast in half.
In 8-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook cabbage and onion wedges until lightly browned.
Add chicken pieces, carrots, turnips, beef bouillon, peppercorns, cloves, bay leaf and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes, gently stirring occasionally until chicken and vegetables are tender.
Divide chicken and vegetables among 5 large soup bowls; top with spinach strips. Into medium bowl, pour cooking broth through sieve to discard spices and bay leaf. Spoon broth over chicken and vegetables in soup bowls. Garnish each serving with a radish if you like. Serves 5.