Chicken Soup

Stock

1. chicken carcase (left over from baking a whole chicken, usually the day before then removing the meat)
2. chicken giblets (minus the livers)
3. 1 chicken bullion cube
4. 1 onion
5. 3-5 cloves garlic
6. Old Bay
7. ground black pepper
8. cayenne pepper (a small amount)

Add everything to a large pot then fill with water about 1/2 full.  Bring to a boil, then simmer stirring occasionally for 3-6 hours.  Strain the liquid off into another pot.  (It may be saved in the refrigerator if you aren’t making the soup until the next day)

Soup

1. stock
2. chicken (cut into small pieces)
3. carrots (chopped)
4. onions (diced)
5. peas
6. corn
7. rice or potatoes
8. turnips (purple topped, chopped)

Bring the stock to a boil and then add the ingredients in order of longest to shortest cooking time.  That insures none of the ingredients will be overcooked and turn to mush.

Add the chicken first with the carrots and turnips (and potatoes if you are using those).  After a time, add the onions, then the peas and corn.  If I am using rice instead of potatoes, I use boil-in-bag rice and cook it right in the pot near the end.  Taste the soup as you go to see if you need to add more pepper, Old Bay, or other spices.  I usually do not ever add any salt as the bullion cube is mostly salt and seems to work out perfectly.