Instructions: Put all ingredients into kettle, cover, bring slowly to a boil and skim off any surface fat and froth. Lower heat and simmer (covered) for two hours. Strain, cool, cover and freeze for future use. (Option: Remove chicken from bones and keep in unstrained stock.)

This recipe yields 3 quarts or 12 servings of broth.

To make Healthy Chicken Noodle Soup: To 6 cups chicken stock, add 1 cup shredded chicken, 1/2 cup sliced green onion, 1/2 cup thinly sliced mushrooms, 1/2 cup uncooked vermicelli (thin) noodles and 1 tablespoon honey. Cook all ingredients in a pot until noodles are done.

This recipe yields 6 servings.

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