2 lg. chicken breasts with skin
2 chicken bouillon cubes
2 stalks celery, chopped
1 sm. onion
2 qt. broth
1 can undiluted cream of chicken soup
1 finely chopped celery stalk
1 finely chopped carrot
1 sm. finely chopped onion
2 c. uncooked egg noodles
1 tsp. seasoned salt

Cook chicken breasts, celery stalks, onion and bouillon cubes in 2 quarts of water until tender. Cool and separate meat from bones. Separate fat from broth and discard fat, celery and onion. Measure 2 quarts of broth (add water if needed) into a large kettle. Add the following: cooked chicken meat (chopped), celery, carrots and onion. Bring to a boil and add 2 cups wide or medium noodles and reduce heat and cook until noodles are tender (about 20 minutes).