Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2          pound  chicken
  3             cloves  garlic chopped
  2                     carrots sliced
  2             stalks  celery sliced
  1             medium  onion chopped
                        salt and pepper to taste
  2             quarts  water
  1                cup  uncooked rice or noodles

Preparation:

The day before serving, simmer chicken, garlic and vegetables in a large stockpot with the water and seasonings for 2 hours. Do not add rice or noodles. Let cool and remove chicken and vegetables. Set asid, refrigerate broth, covered, overnight. In the meantime, skin and de-bone the chicken. Keep 2 cups chopped chicken meat for the soup and use the rest for other purposes. Save the vegetables in a covered container and refrigerate. The next day, 30 minutes before serving, skim the fat off the top of the broth and return the liquid to a large sauce pot. Add the reserved chicken chunks, vegetables and rice. Simmer for 30-40 minutes. If using noodles, add to pot 10-15 minutes before serving. NOTE: The vegetables can be pureed in a blender with a little broth and added to the soup before serving to make it thicker or you can stir in a cup of light cream.

Nutritional Information:

1765 Calories (kcal); 128g Total Fat; (66% calories from fat); 142g Protein; 1g Carbohydrate; 746mg Cholesterol; 629mg Sodium