Place cut-up 2 lb. stewing chicken including gizzard and heart in pot, cover with 8 cups cold water, add 1 Tablespoon salt, and cook under cover on low heat 1 1/2 hours.

Add soup vegetables, 6 or so peppercorns, and 1/2 to1 bay leaf, plus 1 onion singed over flame, and cook 30 minutes longer or until vegetables and meat are tender.