2 1/2 lb. frying chicken, skinned and cut up
1 qt. water
2 c. sliced carrots
2 c. sliced celery
3 tbsp. chicken soup mix
2 tsp. soup and vegetable seasoning
1 tsp. sugar
1 tsp. parsley
1/2 tsp. onion flakes
1/4 tsp. black pepper
2 c. uncooked thin egg noodles

Heat all ingredients, except noodles, to boil in 4 quart saucepan or Dutch oven. Reduce heat. Cover and simmer until chicken is done, about 45 minutes. Remove chicken; cool slightly. Debone chicken, cut into 1 inch pieces. Add to soup and add noodles. Bring soup to boil, simmer 10 minutes. Garnish with parsley. Makes 8 servings.