2 1/2 lbs. chicken, cut up
1 qt. water
4 carrots, cut into 1/2 inch slices
4 stalks celery, cut into 1/2 inch slices
1 tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 chicken bouillon cubes
2 c. uncooked noodles

Heat all but noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer about 45 minutes. Skim fat if necessary. Cook noodles according to package directions. Remove chicken from pot, cool slightly. Remove from bones, cut into 1 inch pieces. Add chicken pieces plus noodles to original mixture and heat about 5 minutes. Serves 8.