4 pounds chicken wings
4 quarts cold water
3 stalks celery, sliced
1 onion, sliced
1 carrot, sliced
4 fresh parsley sprigs
4 black peppercorns
1 teaspoon thyme, dried, crumbled
1 bay leaf

Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface. Add remaining ingredients to pot; simmer 2 hours. Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat. Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. Cover and refrigerate 2 days or freeze up to 6 months.

12 cups water
2 whole chicken breasts, skinned and split
2 stalks celery with leaves, chopped
6-7 green onions (scallions) with stems and tops, chopped
1 large onion, chopped
2 medium carrots, sliced
3 cups cooked egg noodles
1 cup plain low-fat yogurt

Place all the ingredients except the noodles and yogurt in a large pot and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours or until the chicken is tender. Add more water if necessary. Remove the chicken from the bones and cut it into bite-size pieces. Return the chicken to the pot, along with the noodles. Simmer for 20 to 30 minutes so the noodles absorb the flavor of the chicken. Remove from the heat. Stir in the yogurt until thoroughly blended and serve.

3 leek tops
1/2 pound mushrooms; rinsed and quartered
4 carrots; rinsed and cut in 2 inch segments
1 baked potato; cut in big chunks
6 stalks celery; in 2 inch segments
3 small onions; peeled & quartered
3 whole cloves garlic; peeled
1 bay leaf

Put all of this in a large stockpot. Run in enough water to cover 2 inches, bring it to a boil and let it simmer for 2 hours, then strain it and put it in a smaller pot and let it boil for about 30- 40 minutes until it reduces to 60% of original volume.