7 - 7 1/2 lb. roaster chicken, skin and fat removed
7 pt. distilled water
1 lg. onion, diced
1/8 tsp. each pepper, garlic, powder, Accent and salt
6 thin carrots, diced
3 thin parsnips, diced
1/2 c. parsley, chopped
1/2 oz. dried mushrooms (or 4 oz. fresh chopped)
1 med. size onion, chopped
2 pkg. green scallion-onion, chopped (use tops)
2 med. size leeks, diced (use all of greens)
6 thin stalks celery, diced (use greens)
1/2 stalk Chinese cabbage leaf, diced (if have)

Boil chicken, water, onion, pepper, garlic powder, Accent and salt at slow boil-simmer for 1 1/2 hours, then add carrots and parsnips. Boil-simmer for 1/2 hour, remove chicken and giblets, then add remaining ingredients. Simmer for 1/2 hour, turn off and let sit for 15 minutes. Serve with cholesterol free Acini Pepe pasta or non-egg noodle, and with boiled chicken on side.