2 1/2-3 lb. fryer, cut in pieces
1 tsp. salt
1/4 c. olive oil
2 med. onions, chopped fine
2 cloves garlic
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 carrot, chopped fine
1 tsp. oregano or basil (not both)
1/4 tsp. pepper
Several chopped celery leaves
1-2 sm. bay leaves

Brown chicken in olive oil and remove from frying pan. Fry onions and garlic until tender but not brown. Return chicken to pan and remove garlic.

Combine tomatoes, tomato sauce, carrot, celery and spices; pour over the chicken. Cover and simmer 30-60 minutes. Cook fine noodles or fine spaghetti. Place on a hot platter. Arrange the chicken around the noodles and pour the sauce over all. Remove bay leaf before serving.