We Begin with the ingredients we choose for the meal as this recipe is flexible and adjustable to your taste. The vegetables you choose do not need to be unmarked and pretty as they are for taste. Once the whole chicken is cleaned, I put it into a large pot and cover it with water. Next, wash and place all desired vegetables(I usually cut into quarters) for flavoring into pot assuring water covers these too. Cook on low for approx one hour depending on the size of the chicken and amount of soup. Sometimes I purchase a carton of chicken or vegetable broth to add to water. I remove the soup greens, turnip, onion, and parsnip once the chicken itself is cooked. Often in a supermarket, you can ask for a package of soup greens or simply choose to your taste. Note: when chicken is loose from the bone, I remove it from the pot and let stand.

When chicken is cooked and removed(so that it doesn’t overcook and taste dry), I add the vegetables we want to eat in the soup, ie. carrots, celery, potatoes or noodles, or rice. Simmer until cooked as desired. Add chicken back to the soup. Serve warm and add salt, pepper to your taste.