1 (4 to 5 lb.) roasting chicken, cut in pieces
3 qts. (or more) water
3 celery stalks (with leaves), chopped
1 sm. onion, coarsely chopped
6 to 8 peppercorns
1 tbsp. salt
3 med. potatoes, peeled & cut into 1/2 inch slices
2 to 3 med. leeks, washed & thinly sliced
3/4 c. celery, sliced
3 tbsp. minced fresh parsley
1/4 tsp. ground saffron
Pot pie noodle squares
Salt and pepper

Combine chicken in large saucepan with enough water to cover and bring to a boil, skimming foam from surface as it accumulates. Reduce heat, add chopped celery, onion, peppercorns and salt. Simmer until chicken is tender, about 30 to 45 minutes. Remove chicken from broth and set aside until cool enough to handle. Discard skin and bones and cut meat into 1 inch pieces.

Strain broth. Measure 2 quarts into large saucepan and bring to boil. Add potatoes, leeks, sliced celery, parsley and saffron and cook over medium-high heat 5 minutes. Carefully stir in noodle squares and continue cooking until noodle squares are tender, about 12 to 15 minutes. Add chicken and heat through. Season with salt and pepper to taste.