From: The Thorough Good Cook

Soups: 6. Chicken Broth

Is also to be prepared precisely in the same way as the veal, but remember to skin the chicken before it is used. To any of the broths thus made you may add' vermicelli, macaroni, rice, sago, etc., first boiled in water, then put into the broth, and made tender by setting the stew-pan in a hot-water bath.