1 sm. fryer, about 2 lbs.
1 bay leaf
Garlic powder, about 1 tsp.
Onion powder, about 1 tsp.
Paprika, about 1 tsp.
Soup greens, a handful
Chicken bouillon or salt and pepper to taste
2 lg. carrots, sliced
2 celery stalks, sliced
1 lg. onion, chopped (reserve 1 tbsp. for Knaidlach)

Put chicken in large (6 quart) stock pot; cover with water. Bring to boil. Now, with large spoon, skim off the fatty froth as it rises to the top. Reduce heat to simmer for about an hour. Add seasonings to taste, and vegetables. Simmer about another 20 minutes. Meantime, prepare Knaidlach mix, as follows:

KNAIDLACH MIX (Matzo Balls - makes 8) :
2 tbsp. melted chicken fat (or butter)
1 tbsp. chopped onion
2 lg. eggs
2 tbsp. soup stock
1/2 c. matzo meal
Pinch baking soda

In small (1 quart) saucepot brown the onion in fat. Mix in eggs, stock, then matzo meal and pinch soda. Set in refrigerator to chill, about 15 minutes.

Remove chicken from soup. Take the meat off the bones and return to the soup. Now raise the heat to a hard boil and add the Knaidlach. Wet your hands with cold water and roll a heaping tablespoon of mix between your palms into 1 inch balls and drop into broth. In another 30-40 minutes, the soup is ready. Guaranteed to cure the common cold!