3 1/2 to 4 lb. roasting chicken
1 tbsp. salt
1 qt. boiling water
3 celery leaves
1 med. carrot
1 med. onion, cut in half
1 sm. bay leaf
1 red pepper pod
1 lb. whole green beans
4 oz. (2 c.) med. noodles

Cut chicken into serving portions. Place in a 4 quart kettle that has a tight fitting cover. Add salt, then cover with water. Add celery leaves, carrot, onion, bay leaf and pepper. Cover and simmer 2 hours, or until almost tender.