Preparing the Rutabaga

• Depending on how you intend to use the rutabaga in the soup, you can prepare it in a few different ways. First, you must always peel the outer skin off the rutabaga and then wash it under cool water so it's clean. Then, you can cut it into quarters, cut it into smaller cubes or cut it into strips. The way you cut it depends on whether you want to use the rutabaga merely for flavor, or if you also want its texture.

As a Flavoring

• If you want the flavor of rutabaga in your chicken soup, but no sign of the vegetable itself, cut it into quarters or larger chunks and add it to the pot when you boil the chicken carcass and other vegetables. Leave it in there to simmer and release its flavor, then discard it when you strain off the broth and remove the other vegetables and chicken parts. The end result is a chicken soup that includes the taste of rutabaga, but no texture.

For Texture and Taste

• If you want the taste of rutabaga in your soup along with some added texture, cut it into small cubes and/or strips and leave it out until later in the simmering process. Add the rutabaga pieces after the broth is made and strained. Simmer for an additional 20 to 30 minutes, or however long it takes to soften the rutabaga without making it mushy. Add carrots, celery, onion and diced chicken for a chunky chicken soup with texture.

A Hearty Stew

• If you prefer a thicker consistency, consider making a chicken stew with rutabaga as one of the root vegetables. Brown the chicken parts in a pot or Dutch oven, then remove them and whisk around 1/2 cup of flour into the remaining fat, adding pre-made or store-bought chicken broth as you stir. Add chopped rutabaga, potatoes, carrots and onion once it has thickened slightly. Cut the browned chicken you removed into bite-size pieces or shred it off the bone and add it to the pot, then cover and simmer until the vegetables have softened. Stir in 1/2 cup of cream or sour cream before serving for added richness, if desired.