2 qt. chicken stock
1 tsp. minced onions
1/2 med. onion, diced
2 tbsp. soy sauce
1 tbsp. chopped parsley
2 c. sliced carrots
1 c. diced celery
1/2-1 c. elbow noodles (soy or wheat is the best)
1 c. chopped chicken (optional)

Place chicken bones and scraps in pot, cover with water and simmer all day (until chunks of meat and bones are just falling apart). Strain into canning jars, let cool and refrigerate until ready to use. Strain fat off before serving. Do not keep any longer than a week.

To make soup: Prepare all ingredients and place in a 4 quart pot. Cover and simmer for a minimum of 1 hour and up to 3 hours. Always tastes better on the second day, but great on the first day too. Turkey may be substituted.