4 chicken breasts or 6 thighs
1 lg. onion, chopped
3 carrots, chunked
4 celery stalks, chunked
4 potatoes, chunked
1 c. uncooked noodles
1/2 c. uncooked rice
8 bouillon cubes
3 bay leaves
1/2 tsp. lemon pepper
1/2 tsp. garlic salt
1 can sliced stewed tomatoes (opt.)

In 8 quart pan; cook chicken, onion, bouillon and spices until chicken pulls away from bone. Remove from broth. De-bone chicken. In broth add carrots, celery and potatoes. Add chicken back in. Cook until vegetables are done but still firm. Approximately 1/2 hour before serving, add noodles and rice. Simmer until ready to eat.