1 chicken, cut in pieces
1 lg. onion, chopped
1 stalk celery, chopped
2 cubes chicken bouillon
2 carrots, sliced
2 potatoes, cubed
2 green onions, chopped
2 tbsp. chopped parsley
1/4 c. rice or noodles
Salt & pepper to taste
2 or 3 qt. water

In large Dutch oven put the onion and celery to boil with the water. Let boil until onions are transparent, then add all the other ingredients except the rice or noodles. More water may be needed to add to the stock. When chicken is tender, add the rice or noodles as desired.