BROTH:

2 1/3 to 3 lb. fryer parts
3 to 4 qts. water
Salt & pepper
2 cloves garlic
2 bay leaves

Add ingredients to large pot. Boil 1 hour, skim. Remove chicken parts and bay leaves. Remove meat from bones, chop and reserve.

NEXT STEP:

2 qts. prepared broth
1 med. onion, chopped
Reserved chicken
1 med. carrot, chopped
1 tsp. parsley
1/4 c. chopped celery
1/4 c. chopped mushrooms
1 1/2 c. broken wide egg noodles, cooked
1 med. tomato, peeled & chopped
1/2 tsp. oregano
1/2 tsp. sweet basil
Salt & pepper
2 eggs
Sliced green onion

Bring prepared broth to boil. Add onion, chicken, carrot and parsley. Simmer 30 minutes. Add celery, mushrooms, noodles, tomato and seasonings. Cook slowly until you like the taste. Just before eating, scramble the eggs and add to soup, stirring as you add. Garnish with green onions.