1 box fine egg noodles
5 or 6 lbs. chicken
1 bunch celery
5 med. onions
1 lg. can bean sprouts
Soy sauce
Molasses
Flour
Salt

Boil chicken for 2 to 3 hours. Remove chicken from broth. Set aside. Take 6 cups of broth and set aside. Simmer onion and celery in butter (chop or grind) until soft. Put onions, celery, bean sprouts (drained) in a large pan. Add 6 cups of broth, 6 tablespoons of soy sauce and 1 teaspoon of salt. Simmer for 1 hour.

Pick chicken from bones. Add 1 box cooked thin egg noodles to broth then add chicken and 2 tablespoons flour. Salt and pepper to taste. Serve with rolls.