2 pounds of chicken 6 cups water 2 teaspoons salt 1/2 medium onion, chopped 1 heaping tablespoon of garlic powder 1/8

teaspoon pepper 1/8 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1/2 teaspoon basil 1/2 teaspoon oregano 1 bay leaf 1 cup diced carrots 1 tomato 1 1/2 cups uncooked egg noodles 1. De skin and pre broil the chicken before making the broth to elimiate the smell and the white foam and to burn off the remaining fat that you can!t trim off. 2. "n a large soup kettle, place chicken and all ingredients e#cept noodles. $o%er and bring to a boil. &educe heat' co%er and simmer 1 1/2 hours or until chicken is tender. &emo%e chicken from broth' allow to cool. Debone chicken and cut into chunks. (kim fat from broth' bring to a boil. )dd noodles' cook until noodles are done. &eturn chicken to kettle' ad*ust seasonings to taste. &emo%e bay leaf before ser%ing.