adapted from Grandma Stimac

Chicken, cut up into pieces - skin and bones on

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 onion, roughly chopped

1 head of cabbage, chopped

1 turnip, chopped

1 bay leaf

1 large can crushed tomatoes

1 tablespoon salt

1/2 teaspoon pepper

Egg noodles

Water

Put the chicken in a large soup pot.  Cover with water.  Bring the water to a boil.  Reduce the heat to a simmer.  Cover and cook until tender - at least an hour.  Remove the chicken from the pot.  Add all the vegetables to the broth/water.  Add the crushed tomatoes, salt and pepper.  Bring the pot back up to a boil.  Simmer the vegetables for 1 hour.  Remove the vegetables and bay leaf.  Reserve the vegetables.  (The vegetables are strictly used for flavoring the broth and do not get served with the soup.  Eat the veggies as a side dish - they have so much flavor).  

Meanwhile, remove the skin from the chicken and pull the meat from the bones.  Make sure the chicken is in bite sized pieces.  Add the chicken back to the pot along with the noodles.  Cook until noodles are tender.  Serve.