whole chicken (add a couple of breasts for a large or extra meaty batch)
~3 stalks celery
~3 carrots
1 can chicken broth
2 cubes chicken bullion
garlic
nutmeg
pepper
noodles of your choice
1 c frozen peas
1 c frozen corn
Boil chicken in salted water; cover and cook for 30 min. Slice celery and carrots. Boil them in a separate saucepan in about a quart of water (20+ minutes). Remove chicken and de-bone (also remove skin). Combine vegetables and water with chicken broth. Add canned broth, bullion, garlic, nutmeg, and pepper. Bring to a boil.
Meanwhile, cook noodles in a separate pot, drain and add to broth and vegetables. Stir in frozen peas and corn (if desired). Thicken slightly with corn-starch (if desired).
Time to make: 45-60 minutes
Source: Karen Acerson