Cut up chicken. Peel and slice carrots, celery and turnip. Remove yellow skin from the onion and cut onion up (the skin "dyes" the soup more yellow). In a very large pot place everything and cover with water. Bring to a boil and turn down to simmer 3 hours.
Remove chicken and strain broth using a cheese cloth. When cool enough squeeze cheese cloth to get vegetable juices back into broth. Refrigerate the broth and chicken. The fat from the broth will solidify and can be easily spooned off the next day.
Pick meat off bones of chicken and chop into bite size pieces and add to broth in pot. Add chopped carrots, celery, tomatoes, squash (whatever you want). Bring back to boil. Add noodles or barley and simmer till done.