8 chicken wings or 2 wings, 2 thighs & 2 legs
Water
1/2 head of green cabbage
1 lb. fresh carrots
2 lg. onions, unpeeled
3 stalks celery
2 potatoes
1 tomato, cut in half
6 sprigs parsley
1 tsp. paprika
2 tbsp. salt sense
1 tbsp. Lawry's Seasoned Salt
1 tsp. onion powder
1/2 tsp. black pepper

In a large stock pot, cover vegetables and chicken with about 6 quarts of water and bring to a rolling boil. Skim off any chicken residue from the top of broth and discard. Turn down the heat to simmer and add spices. Cook until the carrots are tender but not mushy. Serve the vegetables and meat on a separate platter. To produce a clear broth, pour it through a strainer before pouring over the soup noodles. NOTE: Extra broth freezes beautifully for later use.