2 chicken leg quarters, skinned
6 c. water
1/4 tsp. black pepper
2 stalks chopped celery or romaine
1 med. - lg. onion, sliced coarsely
2 c. canned chicken broth
1 tbsp. chicken broth powder
1 tbsp. dried celery flakes
3 carrots
1 c. uncooked noodles

Put the first eight ingredients and one of the carrots, chopped into a soup kettle. Cover, simmer for 35 minutes. Remove chicken and cool. Uncover the kettle, simmer for another 30 minutes. Add the other two carrots, which have ben sliced and cook another ten minutes. Dice meat from the chicken (be careful not to include bones) and add to the soup when carrots are softened. Add noodles, cook about eight minutes. Add 1/4 teaspoon salt if desired.