2 1/2 lb. chicken, cut up
1 qt. water
4 med. carrots, cut into 1/2" slices (about 2 c.)
4 med. stalks celery, cut into 1/2" slices (about 2 c.)
1 tbsp. salt
1 tbsp. monosodium glutamate
1 tsp. sugar
1/4 tsp. pepper
3 chicken bouillon cubes
2 c. uncooked thin egg noodles

Heat all ingredients except noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary. Cook noodles; remove chicken from broth, cool slightly. Remove chicken from bones and skin. Cut chicken into 1" pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes.