Chicken Broth: 1 whole chicken, 3 pounds 1 gallon cool water 2 carrots, cut in small pieces 2 celery stalks, cut in small pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved 4

1 skinless and boneless chicken breast, cut into chunks 1 carrot, peeled and chopped 2 cups water or homemade chicken stock1/2 cup frozen peas 1/2 cup cooked elbow macaroni or other pastaIn a pot comb