I don't know if this is what you want, but this is how I make it:
For the stock:
1 chicken
1 quart of water or a little more or less
1 tablespoon salt
1/2 tablespoon whole black peppercorns
1 bay leaf
2-3 cloves garlic
2 carrots
1 stalks of cellery
1 onion
a pinch of thyme
For the soup:
Strained, fatfree stock,
1/2 cup of small noodles (I use flat, small stars, you have to use more if you yse other varieties or shapes)
1 tin (can?) of corn,
1 red bell pepper,
1 stalk of cellery,
Shredded meat of chicken (or in small pieces)
chopped parsely
For the stock put chicken in cold water enough to cover, heat and let boil for a few minutes. Remove all the grey foam that rises, or else your stock will not be clear, and a little bit bitter. When the water is skimmed, reduse heat and add veggies and spices. If you do this from the beginning, all your spices will be skimmed away. I know. I did it! Let simmer at slow heat for about an hour, or until chicken is very tender. Remove chiken, strain stock and let cool. Remove all fat that floats up. (This is much easier when stock is cold.)
For the soup, just let stock boil, add noodles and cellery(finely sliced) a red bell pepper (chopped) and let boil until noodles are almost done, add corn - juice and all, pieces of chicken and heat through. Just before serving, add chopped parsely, so the green color keeps really green.
You may not need a whole chicken - depends how many you are feeding. If we are only 3(as in my family) I first(before boiling) cut out the breast fillets and use for another meal.
I have expanded this soup with sugerpeas (snow peas?)Thah goes well. I have also expanded it with small slices of carrots and small flowerettes of broccoli. Looks nice, but tastes differently. Small meatballs may be added too.
Lots of crusty homemade french bread usually accompanies this soup in our house.
(The soup also can be used for opening up sinuses when you get a cold, by adding a finely sliced hot pepper and several cloves of garlic when making the soup)
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