2 or 3 lb. chicken, skinned (I use 6 or 7 chicken breasts, skinned)
1 large bag no yolks noodles
salt (if not restricted in diet) *

*Tastes best with salt and lots of pepper.

Place chicken in large stock pot. Season with salt and pepper and cover with lots of water (this will be your soup stock). Boil chicken until tender and falling off bones. Remove and debone chicken. Cool stock. (I put my stock in refrigerator overnight and remove all fat before using.)

Note: If in a hurry, you can cool the stock, then add several ice cubes to make the fat form on top to be taken off. (There is always fat, even if chicken is skinned.) To make the soup healthier the fat must be removed.

Place chicken, stock and noodles into large pot. Extra water will be needed to dilute the chicken stock. Boil until noodles are tender. To make smaller amount just reduce ingredients.