2 1/2 lbs. chicken
1 qt. water
2 c. carrots, diced
2 c. celery, diced
1 c. onion, diced
1 tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 chicken bouillon cubes
2 c. thin egg noodles, uncooked

Bring all ingredients (except noodles) to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, approximately 45 minutes. Skim off fat if necessary. Cook noodles per package instructions. Remove chicken from Dutch oven; cool slightly and remove skin and bones. Cut chicken up into pieces and return to Dutch oven. Add cooked noodles and heat until hot. Makes approximate 8 (1 cup) servings.