1 chicken, cut up
3 stalks celery, sliced
3-4 carrots, sliced
5 potatoes, cubed
2-3 cubes chicken bouillon
Pepper to taste (tsp.)
Paprika, dash to taste
1 pkg. thin egg noodles
6 c. water

Add chicken, celery, pepper and paprika to boiling water. Simmer until meat starts to fall off bone. Drain through strainer into large bowl. Pour liquid back into pan adding carrots, potatoes, celery and 2 chicken bouillon cubes; let simmer.

Remove meat from bones, as soon as carrots soften. Add chicken and more spice to taste. Prepare thin egg noodles according to directions. For each serving, place noodles in bowl; add soup. Serves 4-6.