1 (2-1/2 to 3 lb.) frying chicken, cut up
10 c. water
2 chicken-flavor bouillon cubes
1/2 chopped onions
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
3-1/2 oz. (2 c.) uncooked wide egg noodles

In 5-quart dutch oven, combine chicken and water. Bring to boil. Reduce heat; cover and simmer 15 minutes. Skim off any residue that rises to surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Cover, simmer an additional 30 minutes.

Remove chicken from broth, bone and cut up to small bite size pieces, return chicken to broth. Stir in celery, carrots. Bring to boil. Simmer 15 minutes, or until carrots are crisp-tender. Drop noodle into boiling soup, cook 5 to 15 minutes or until noodles are tender. Stir occasionally.

5-8 servings.