Garlic Infused Chicken Soup I am very proud of this recipe.  I wanted a real homey chicken soup, one that you crave on cold winter days, with lots of garlic for when you have a cold.  I started with the basics and the resulting soup is second only to my gumbo. Ingredients: 3 liters chicken broth 1 425ml can of sliced mushrooms (or two cups sliced fresh mushrooms) 1 whole chicken 1 very large chicken breast cut in small peices 3 medium onions, sliced 3/4 cup sliced celery 25 garlic toes trimmed and cut in half 5 bay leaves 1 teaspoon thyme 1/2 teaspoon cumin 2 teaspoons monosodium glutamate (MSG) 2 teaspoons black pepper 1 chicken bullion cube 1 vegetable bullion cube 1 1/2 cups of noodles Chicken broth:  Clean chicken. Remove the skin and any excess fat.  Cut into pieces and remove the meat from the bones.  You don't have to remove every little piece, just most of it.  Put the raw meat away in the refrigerator until later. Put the chicken bones in a large pot and add 3 liters of water.  Add one sliced onion, a small handful of the celery, the bay leaves, the chicken and vegetable stock cubes, and three garlic toes.  Bring it to a boil and Remove the foam as it boils with a large spoon. When it stops foaming, lower the heat to its very lowest setting and allow it to simmer with the lid on for two hours.  Check every 1/2 hour and add water to compensate for any water that has boiled away.  Take it off the heat.  Strain it through a colander and throw away the boiled bones, celery etc.  Add water to complete three liters.  You now have three liters of chicken broth. Put the pot of broth on the stove and add all the other ingredients except the noodles.  Bring to a boil and simmer for twenty minutes.  Add the noodles.  Bring to a boil and simmer until the noodles are full and soft, about 15 to 20 minutes. The soup is thin when finished.  To give it some body mix two tablespoons of cornstarch with one cup of cold water.  Stir into the soup at a low boil. Some times I am lazy, and do not want to make the soup from basic ingredients.  You can make a very fine version of this soup by using canned chicken broth or just bullion cubes.  Then, instead of the chicken meat and the one breast, use three large chicken breasts (cut in small pieces).  All the other ingredients stay the same.