drumsticks (you can use whole chickens but these are usually on sale in 10 lb. pkgs. and is cheaper) 1 bay leaf 1 lg. onion, chopped 2 ribs celery (use leaves also), chopped 2 med. carrots, chopped 2 med. potatoes, diced 1 sm. clove garlic, minced (or the equivalent of the already prepared) Pinch of parsley Pinch of sage Pinch of thyme Pinch of marjoram Salt and pepper (add as desired when cooking chicken) Approximately 6-8 oz. fine egg noodles or Rice (approximately 1 c. uncooked), wash before using

Cook chicken with bay leaf until tender. Remove bay leaf. Drain, reserving broth. Cool and pick chicken from bones. Discard all fat. I usually pull all the fat I can off (except skin) before cooking. After cooking, I discard skin. When broth is cool enough, put in refrigerator and let remaining fat come to top and remove most of that. Chop chicken into very small pieces (watch fingers). Use whatever amount of chicken you wish. I usually add a good handful for each quart. You need to cook that much chicken in order to have enough broth. If your broth tastes a little strong, you can add some water, otherwise I use about 2 cans of chicken broth to make enough.

Add chicken, broth, vegetables, seasonings, rice OR noodles. I break the noodles up some. Cook until vegetables and rice or noodles are tender. Cool and put in containers and freeze. Don't fill completely full as it expands when frozen.

CANNED - Pressure cooker.

If you want to can prepare everything up to the point of cooking altogether. If you are going to use rice when canning, wash and cook until partially done before adding to other ingredients. Mix all ingredients together, let all boil until heated thoroughly. Put into canning jars; seal and process at 10 pounds pressure for: Quarts - 45 minutes. Pints - 30 minutes.