2 lb. stewing chicken
1 can chicken broth
1 sm. onion
1/4 c. celery
1/4 c. carrots
1 sm. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tbsp. parsley
1 pkg. onion soup mix

In 5 quart Dutch oven. Cover chicken with 10 cups water and bring to boil, simmer 20 minutes. Add broth, seasonings and vegetables. Continue simmering 35-45 minutes or until chicken and vegetables are tender. Remove chicken and debone. Return chicken to broth. Add mushrooms and onion soup mix. Make noodles, cook until tender.