1 (3 lb.) fryer, skinned
3 qts. water
2 tbsp. chicken bouillon granules
1 tbsp. poultry seasoning
2 tbsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
2 onions
3 stalks celery
1 bell pepper
1 bunch green onions
3 carrots
3 med. size potatoes
4 oz. #41 egg noodles
2 (4 oz.) cans mushroom pieces and stems

Mix first 7 ingredients; bring to a boil. Turn heat down to low and simmer for 45 minutes. While this is cooking, chop the onions, celery, bell pepper, slice carrots, and cube the potatoes. When meat is almost falling off the bone, remove, cool and cube. Set aside and add all vegetables to stock.

Bring back to boil, lower heat to medium and cook for 30 minutes. When vegetables are done, add egg noodles, mushrooms and chicken and bring back to a boil. Cook for 7 or 8 minutes.