2 1/2 lb. leg quarters, cut up
4 stalks celery, cut up
2 bay leaves
1 onion, cut up
8 c. water
3 carrots, peeled and shredded
1 1/2 c. fine egg noodles
2 tsp. salt
1/4 tsp. pepper

Boil chicken, celery, bay leaves and onion in water until tender. Remove chicken from broth and cool. Remove bay leaves and add carrots, noodles, salt and pepper. Boil 10 minutes. Remove chicken from bone. Add to soup and heat until boiling. Let set 6 or 8 minutes. Yield: 6 servings.