CHICKEN SOUP

3-lb. boiling chicken
4 stalks celery
1 lg. onion
3 sm. carrots
2 T. parsley
1 lb any kind noodles
2 chicken bouillon cubes

In a large pot place chicken; cover with water. When done (tender) remove chicken. Debone and skin chicken. Remove all other chicken parts not needed. Skim off fat. Add chopped celery, onions, sliced carrots, parsley and 2 bouillon cubes to broth. Add chicken pieces. Cook until all vegetables are tender. Cook noodles per directions. Drain; add to chicken broth. Simmer and serve.

CHICKEN SOUP

2-lb. chicken, cut up
2 turnips, cubed
1/4 head cabbage
2 stalks celery
2 med. onions
Parsley
5 to 6 carrots, cubed
2 chicken bouillon cubes
2 to 3 potatoes, cubed
1 clove garlic, crushed

Add all ingredients to a 4-1/2-quart pot and fill with water. Bring to a boil and then simmer for 1-1/2 hours.