1 Cup egg noodles
1 Tablespoon minced onions
2 1/2 Tablespoons chicken flavored bouillon granules or chicken base
1/4 Teaspoon dried whole thyme
1/8 Teaspoon celery seed
1/8 Teaspoon garlic powder
1 bay leaf
3 Cups cooked -- diced chicken
1 carrot -- diced
8 Cups water

Combine first seven (7) ingredients and carrot. Bring to boil;cover, reduce heat and simmer for 15 minutes. Discard bay leaf. Stir in 3 cups of diced cooked chicken and simmer an additional 5 minutes. Makes 2 quarts.