Boil 1 fryer chicken covered with water. Season with garlic powder, salt, and pepper. Boil until done. Shred or dice chicken. Strain broth; chill to skim off fat. Skin and bone chicken.

To broth, add 1 can Cottage Inn Chicken Broth. Heat broth on MEDIUM and add: 2 celery stalks, sliced 1 med. onion, diced

Cook until veggies are tender. Add 3/4 cup rice or noodles, and chicken. Simmer.