1 whole chicken (left whole or cut up, quarters or eighths
2 tbsp. lite salt
3 or 4 carrots
1 lg. onion
2 or 3 stalks celery, with leaves
1 bunch escarole, cut up or soup greens (optional)
1 c. noodles or rice, cooked (on side or in soup pot (optional)

Soak chicken and gizzards in cold salted water for about an hour. Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.

Fill large pot with cold water; add salt and chicken and gizzards. Bring to boil. Lower flame.

Clean carrots, celery, escarole and onion. Place in pot about 1/2 hour after chicken is cooking. Cook slowly for another 1/2 hour. Use long fork to test for doneness. It might need a bit more cooking.

Cook rice or noodles. Serve soup as is or if you have time to cool soup a little and remove bones from chicken. Delicious!