12-14 c. water
1 chicken, cut up (or 2 turkey hindquarters)
1 tsp. nutmeg
1 tsp. rosemary, dried & crushed
1 tsp. sage, dried & crushed
1 tsp. thyme, dried & crushed
1 tbsp. parsley, dried & crushed
1 tsp. salt
1/4 tsp. ground pepper
2 tbsp. chicken bouillon powder
2 tbsp. minced onion or green onion or chives
2 stalks celery, cut up
5 carrots, cut up
2 c. cooked rice or noodles

In large kettle, simmer poultry in water with all the spices for about 1 1/2 hours or until meat is tender. Debone meat, return to pot with celery and carrots. Cook until vegetables are tender (approximately 15 minutes). Add rice or uncooked noodles.