1 chicken fryer, boiled and deboned (reserving liquid)
1 lb. sliced carrots
4 stalks celery, sliced
2 cans small sweet peas (frozen peas may be used)
1 large onion, chopped
1 bag very thin egg noodles
3 chicken bouillon cubes
salt and pepper to taste
hot sauce to taste

After boiling chicken, remove and set aside. Add carrots, celery, peas and onion to broth. Add bouillon cubes. Cook until vegetables are tender. Add seasoning, chicken and noodles; continue cooking until noodles are done. More water may be added along with additional bouillon cubes, if desired.