1 whole chicken
1 sm. pkg. Reames frozen noodles
Celery
Onion
Carrots
Frozen corn

Clean chicken and put in soup pot. Cover with water, add Lawry's seasoned salt, pepper, one whole onion (cut in half) and celery stalks (prefer the leafy parts for more flavor). Bring to a boil and simmer for at least 1 hour, often more if I'm busy and forget. Remove from heat and take out the cooked vegetables.

If you can put the pot in the refrigerator overnight, it will be easy to remove the fat because it will rise to the top and can easily be spooned off. After removing the cold fat, heat the chicken in the broth. This makes it easier to remove the skin and the chicken from the bones.

While you are taking the meat from the bone, continue to heat the broth in the pot. As it comes to a boil, add the noodles, a few cut up carrots and some frozen corn niblets. After removing the chicken from the bones, add it back to the pot.

At this point, the soup is cooked and you can add anything that your taste buds like. Often I will add fresh parsley, mushrooms, peas or any leftover vegetable from the refrigerator. After tasting more salt and pepper can be added; often I leave this to be done in the bowl for the individual's preference.

This is my own recipe.