Beth'S "Magic" Chicken Soup - cooking recipe

Ingredients

2 chicken bouillon cubes
1 whole chicken
1 pkg. angel hair pasta
2 medium carrots
1 medium nappa cabbage
1 tsp. garlic powder
salt and pepper to taste

Preparation

Boil chicken in about 3 quarts water until tender.
Remove from stock; let cool and debone.
Add bouillon cubes and grated carrots to stock; simmer until pasta is tender (crush pasta before adding to pot).
Slice cabbage in 1-inch slices all the way to base; add to pot.
Stir, turn off heat and cover.
Let set for 30 minutes, then serve.