• 3 lbs. of chicken leg quarters (4 legs/thighs or so--one store-bought package)
• 3 big carrots, sliced into 1/4 inch pieces
• 1 green pepper, cleaned out and hunked into 1/2 inch pieces
• 10 fresh jalapenoes (or more), de-seeded and diced 1/4 inch squares
• 1 can mushroom soup
• 1 12 oz. package of egg or no-egg noodles (1/2inch wide)
• 2 heaping table spoons of margerine
• salt, pepper, powdered ginger, crushed chiles of choice

Boil the leg quarters in a 6 quart sauce-pan full of water for about 1/2 hour to 45 minutes, or long enough to get the chicken tender so it pulls off the bone, and then debone it into small pieces.

Skim the thick layer of chicken fat from the broth; you should have about 3 or 4 quarts broth.

Dump the de-boned chicken back into the broth and bring to a boil; salt heavily (I like salt--about 1/2 teaspoon), heavy black pepper dose, dump in two teaspoons of powdered ginger.

Add fresh carrot slices, let boil/simmer for about 8 minutes.

Dump in entire bag of noodles.

When noodles are almost fork-cutting soft, dump in the green pepper hunks and diced jalapenoes. Let cook until noodles are fork-cutting soft and peppers are still somewhat crisp.

Stir in 1 undiluted can mushroom soup and mix. Shake a good dose of hot chile-powder of your choice into the mix. Throw in 2 tablespoons of margerine. When margerine has melted, dip soup into bowls and eat.

(You just play with the broth by adding water to get the broth/noodle ratio you want)

This will cure the common cold. Or at least make it more enjoyable. The first time I made it, within 2 days I was back at wirk (WIRK?)

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