1 whole chicken
1 small stock celery
6 large carrots
3- 16 oz. chicken broth
4 chicken bouillon cubes
1 large onion
1 tbsp. each salt and pepper
1 bag extra large egg noodles

Boil chicken in a large pot filled with water half the depth of the pot. Chop carrots, celery and onion in large pieces. Sauté together with butter and pinch of salt and pepper until light brown. When chicken is finished, pull all meat off and discard bones. Add the rest of the ingredients, except noodles, and boil for 30 minutes. Add noodles boil 15 more minutes. Serve with crackers.