3 lbs. chicken, cut up
2 qt. water
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 tbsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen vegetables, defrosted
1 (3 oz.) pkg. Top Ramen noodles

Place chicken in kettle. Add water, onion, carrots, celery, salt and pepper. Bring to boil. Skim. Cover and simmer until tender, about 1 1/2 hours.

Lift chicken from soup. When cool enough to handle, remove meat from bones and discard fat. Add meat to soup along with frozen vegetables and simmer until vegetables are cooked. Break noodles into fourths. Cook noodles according to package directions and drain well. Stir into soup and serve. Makes 6 servings.