1 (4 oz.) stewing chicken
Salt
Freshly ground black pepper
Celery leaves
1 chicken heart, finely chopped
1 chicken gizzard, finely chopped
1 lb. egg noodles
1/3 c. scallions, finely chopped
1/3 c. cooked ham, shredded

Wash chicken thoroughly. Cut into serving pieces. Place chicken in large kettle and cover with cold water. Heat to boiling, reduce heat and simmer until chicken is tender.

Remove chicken from kettle and shred the meat. Add celery leaves, chicken heart and gizzard to stock in which chicken was cooked. Simmer until tender. Cook noodles in boiling, salted water until firm, but tender.

To serve, place noodles in deep, individual bowls. Pour stock over noodles. Add chicken and scallions. Garnish with ham.