Chicken soup gone wrong somehow

When making soup the chicken is cooked in water with aromatics GENTLY simmered until the meat is done. Once the meat is removed and cut up, the making of the soup can begin. By throwing everything in the pot and boiling it all together you broke every rule of chicken soup making. Try again with a good recipe to follow. Please remember, You never boil a stock or soup.

Hi and thank you for your note. The turnip pieces would have been too small. I tossed everything out. It didn't taste right and it had a smell too. Could have been the turnip as I have never used some in a soup before. I usually pressure cook it and eat as a stand alone veggie. Oh well, it was a lot of work and 9 mason jars of soup went down the drain. My next batch will be without the turnip. Thanks again

vic, from the answers, it sounds like turnip was your culprit. I would simply like to voice the unpopular opinion that leaving a chicken soup on the stove overnight(preferably on the very lowest setting and on a flame tamer, but also without such) is something I have done DOZENS of times in my life (though not in the hot summer) to NO ill effect in my family. So I don't think that had a thing to do with your problem.
As to the jars: maybe this sounds crazy to you, but would you consider this?:
1)pour a jar into a bowl and pick out all the turnip(big pieces i'm hoping)
2) strain the liquid from the bowl into another container. Is it tasty?
3) taste the solids. Are they tasty? If not, rinse them in a colander. and re-taste. If still NOT, then trash it.
5) if only the solids are tasty, add to them new chicken stock and any other liquids.
6) if solids and liquid are tasty, combine them and supplement as needed. If this method saves you having to cook the whole darn pot again, I say hoorah! (but maybe that's just me.)

No idea why it's fizzy, but I think the bitter may be from the turnip. My grandmother (who knew a thing or two about making chicken soup) used a parsnip for flavor, but cautioned against using a turnip precisely because - according to her - it could make the soup bitter.

Chicken broth can sour, especially if you covered it while cooling it. The fizz is worrisome. Turnip does add a slight tart flavor but I don't think that's it. I would be concerned. When in doubt, as they say, throw it out. Not worth a visit to the ER for gastric issues (please trust me on that).

How many hours was it cooling on the stove? I cool my soups by immersing the pan in an ice bath and then put it in the refrigerator. Or I cool it outside in cold weather. I would never leave it overnight.

interesting... by "fizzing," do you mean that it was almost carbonated/fermented? if so, i wouldn't advise eating it. but i'm not sure what would have caused it!