This page has been seen times.

INGREDIENTS:
  6 quarts water
  3 T (tablespoon) chicken soup base (such as Kraft)
    OR three cans condensed chicken broth (use equal
    amount less water) (DON'T USE BOUILLION)
  1 1/2 pound chicken wings
  2 cups diced celery (four stalks)
  1 cup diced carrots (4-5 medium)
  1 cup diced onion (1 medium)
  2 eight ounce packages egg noodles, dumplings, or 
    Kluski (I have used all three.)
  1/2 cup lemon juice
  1 t (teaspoon) dried parsley.
  salt and pepper to taste

SEASONING:
  Use either 1/2 t poultry seasoning
  and 1/2 t bouqet garni
  OR 1/4 t thyme, 1/8 t basil, 1/8 t rosemary,
  1/8 t marjoram, and 1 bay leaf (remember to remove
  the bay leaf after cooking).

PREPARATION:
  Wash chicken thoroughly.  Put water, soup base or 
  stock, and chicken in large pot.  Bring to low boil
  and cook 20-30 minutes or until chicken is cooked.
  You can work on chopping vegetables while chicken is
  cooking.  Remove chicken to cool.  Skim or strain 
  broth if necessary to remove scum.  

  Add celery, carrots, onion, seasoning, noodles,
  pepper, and salt to taste.  Bring back to very slow
  boil (simmer).  Cook 1/2 hour or until noodles are 
  done.  (This is a lot of noodles, You may want to 
  use less.  I like lots of noodles but I usually end
  up adding more stock after the soup sets a day or two,
  if it lasts that long.)  (Kluski are a Polish noodle,
  very similar after cooking to noodles in Campbell's
  chicken noodle  soup.  I use Mrs. Weiss brand, their
  egg bow noodles work good too, or Mueller's dumplings.)
  (Poultry seasoning and bouquet garni are available
  prepared and packaged at the supermarket.) 

  While soup is cooking remove meat from chicken. You
  may place chicken in cold water to speed up cooling.
  Cut chicken into bite sized pieces as needed.  Add
  chicken to soup after cleaning and continue to cook
  until done.  ENJOY!  Makes 10 - 15 servings.

INGREDIENTS:
  4 large onions
  4 T (tablespoons) butter
  6 cups beef stock
    (or 3 cans condensed beef broth and 3 cups water)
  2 t (teaspoons) A-1 sauce
  2 t Worchestershire sauce
  2 t wine vinegar
  3 pieces lightly toasted white bread cut into 1/2
    inch cubes
  4 ounces shredded Mozzarella cheese
  salt and pepper to taste

PREPARATION:
  Coarse dice onion (approx. 3/4" - 1" squares).
  Saute onion 1/4 at a time with 1 T butter over
  medium-high heat until browned.  The object is to
  carmelize some of the sugar in the onion but do not
  allow to burn.  After sauteing all of the onion,
  place in soup pot with stock, A-1 sauce,
  Worchestershire sauce, and wine vinegar.  Salt and
  pepper to taste.  Simmer gently for 20 minutes.
  Fill ovenproof bowls 1/4 to 1/2 inch from rim.
  Float single layer of bread cubes over surface of
  soup.  Cover with 1 ounce shredded Mozzarella and
  broil until lightly browned.  Garnish  with a pinch
  of chopped parsley if desired.  Six servings.