chicken * soup

2 large chicken breasts OR 3 chicken legs, boiled & shredded
3-5 carrots, julienne sliced
1 onion, chopped small
1 squash - sunburst, zucchini (2 if small)
1 T garlic salt OR 2 tsp salt
1 tsp thyme
1 tsp parsley
1/2 tsp basil
1/2 tsp oregano
3 cloves garlic, diced
6 cups chicken stock (if you have it!)
one of these:
*1/2 pkg egg noodles, 1/2 cup rice, 1/2 cup barley (soaked), 2 potatoes (skinned & cubed)
celery (1-2 stalks, chopped)

To create your chicken stock: Boil chicken with onion, garlic and spices for about 45 minutes. Take chicken off bone, cut up vegetables into bite size pieces, put vegetables and *noodles/rice/barley/potatoes into the broth boil 20-30 minutes, put chicken pieces back into broth with veggies. Ready to serve, with bread or biscuits!

glory to Ann, my first mentor at the age of 14