4 skinned chicken thighs or 2 turkey drumsticks
3 stalks celery (diced)
3 med. carrots (diced)
1 med. onion (diced)
Garlic salt
Sage
Poultry seasoning
Basil
2 cups chicken bouillon
8 oz. fettucini or egg noodles

In large roaster pan, combine meat with 4 plus quarts of water. Bring to a boil at heat setting just below medium. Let cook 2 hours or until meat falls off the bone.

Skim grease and debone the meat. If turkey is used, pull the skin off at this point. Add spices to the broth as follows:

Poultry Seasoning: Add by pinches until broth is slightly green in color.

Sage: Add 3 to 4 pinches (be sure to pinch in to avoid clumps).

Garlic salt: Add a generous amount.

Onion salt: The amount will depend on the size of the onion.

Taste test the soup. If the broth flavor is weak, add 1 to 2 cups chicken bouillon. If it needs salt, add either garlic salt or onion salt, NOT iodized salt. Add vegetables to the soup and cook until tender. Finally, add noodles and cook until done.

NOTE: The key to good soup is a consistency temperature. Serves 6.