1 1/2 c. deboned, cooked chicken, diced (from 1 whole chicken)
1 1/2 c. celery, diced
1 c. onions, diced (optional)
1/2 tsp. pepper
1 c. cooked egg noodles
1 c. carrot, diced
2 tsp. salt
1 tbsp. dried or fresh parsley
1 c. cooked rice

Cook whole chicken (covered with water) until done. Refrigerate broth; then skim off fat except for 3 tablespoons. Add vegetables and seasonings and cook until done. to that add diced chicken, egg noodles and rice. (When rice and noodles are cooked and added separately, it make the soup clear. Dumplings can be served on the side if desired. Ready to eat right away. 6 servings.