1 large fryer, boiled and deboned, reserving broth
1 lb. fresh carrots, sliced
1 #2 can green peas or frozen peas may be used
2 large potatoes, diced
1 large onion, chopped
4-5 stalks celery, chopped
1 large can chicken broth or 3-4 bouillon cubes
Salt, pepper, Tony's seasoning and hot sauce to taste
1/2 bag thin egg noodles

Add vegetables to broth along with canned broth or bouillon cubes and enough water to make at least 5 quarts of liquid. Boil until vegetables are tender. Return chicken to pot and add noodles and continue cooking until noodles are done.

Note: Be sure to have plenty broth because noodles will absorb it.