3 to 3 1/2 lb. chicken (whole or cut up)
1/2 dill weed spice
1/2 dried basil spice
1 sm. onion or onion flakes to taste
Tomato ketchup to taste (in place of tomatoes)
Salt and pepper to desired taste
Vegetables, leftovers (potatoes, carrots, corn, beans, etc.) or store bought
canned mixed vegetables
Noodles or pasta (optional)

In a large pot, cook the chicken (covered with water) until very tender (pressure cooker time is about 15 minutes). Let cool (overnight in the refrigerator if you want to remove fat from the broth for a low fat soup, skin chicken, too). Debone the chicken and cut or break into small pieces. Return the chicken and broth to the pot. Add vegetables as desired (and more water if needed to cover sufficiently to have enough soup liquid after cooking.) Flavor with onion, spices, salt, pepper, etc. to taste. Add tomato ketchup to taste. Simmer covered 1 to 2 hours stir occasionally to thicken. Add noodles/pasta during the last 20 minutes of cooking. Serve with toasted cheese sandwiches, delicious!