1 whole fryer
Celery
Carrots
White onion (1/2)
Chicken base stock (Herb-Ox)
1 tomato
Green pepper
Green onions
Line egg noodles

Cut up and clean chicken. Cover with water and simmer about one hour, (continue to remove sediment as it comes to the top). When soup is clear, add 2 tablespoons of chicken base flavoring.

Chop celery, green pepper, carrots, green onions to bite size. Cut up tomato. Cut white onion in half. Add all vegetables to soup and simmer one more hour. Place cover on pot (askew).

Remove whole half onion piece. Remove chicken pieces. Bone, cut up and remove unwanted items. Replace meat. Add 1 tablespoon more chicken base. Add noodles to taste. Cook until noodles are done. Serve.