3 lb Broiler-fryer, with
Neck and gizzard
1 lg Onion
1    Stalk celery, quartered
-with leaves
6 c  Water
1 lg Carrot, peeled and
-cut in half
1 1/2 ts Salt
1/2 ts Pepper
1    Sprig of dill
2 pk Instant chicken broth
Cooked noodles

1. Place all ingredients in a deep, 3-quart, heat-resistant, non- metallic
casserole. Heat, covered, 15 minutes in e Oven. 2. Skim any foam
from top. Cover and heat an additional 10 minutes or until chicken is
tender, Remove carrots, chicken, celery and onion, Strain soup through
cheese-cloth or strainer, Skim excess fat off surface and add 2 envelopes
instant chicken broth, If desired, add cooked noodles before serving.