2 (3-3 1/2 lb.) broiler-fryer chickens, cut up
6 c. water
1 tbsp. plus 1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1 bay leaf
3 med. carrots, cut into 3 x 1/4 inch strips
3 sm. onions, sliced
1 (10 oz.) pkg. frozen cut green beans
4 sm. zucchini, cut into 1/4 inch slices
1/2 c. uncooked sm. macaroni rings

Heat chicken, water, salt, garlic salt, pepper, basil and bay leaf to boiling; reduce heat. Cover and simmer until chicken is done, 45 minutes to 1 hour. Remove chicken from broth; reserve broth. Cool chicken quickly.

Remove chicken from bones. Cut chicken into small pieces. Skim fat from broth. Add 2 cups cut-up chicken, the carrots, onions and frozen beans to broth. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

Stir in zucchini and macaroni. Heat to boiling; reduce heat. Cover and simmer until macaroni is tender, 10 to 15 minutes. 6 servings.