According to the 1881 Household Cyclopedia, chicken soup can be made in the following way.
whole chicken
4 quarts water
1/2 cup rice
1 onion, minced
4-5 turnips, pared and diced
1 Tbsp sugar
6 white potatoes, peeled and quartered
marjoram, salt, and red pepper to taste
1 Tbsp parsley, minced
parsley for garnish
Clean and wash a large fat chicken, put it on to boil in about 4 quarts of water, to which add 1/2 a teacupful of rice, 1 onion cut fine, 4 or 5 turnips pared and cut into small pieces, 1 dessertspoonful of white sugar (a little sugar, not more than a tablespoonful to 3 or 4 quarts, may be added scorched brown, to any soup while boiling, with advantage), a little sweet marjoram, with salt and red-pepper to taste. After simmering for rather more than an hour put in 6 white potatoes, pared, washed, and cut in quarters, which, as soon as done, add a little parsley minced fine. When done, if not sufficiently seasoned, more may be added. Place the chicken on a dish, which garnish with sprigs of double parsley, the soup in a tureen, and send to table hot. 
