2 1/2 to 3 lb. boiler fryer chicken
1 to 2 qt. water
4 to 8 carrots (2 to 4 c.) cut up
4 to 8 stalks celery (2 to 4 c.) cut up
1 to 2 tsp. salt
1/4 to 1/2 tsp. pepper
3 to 6 chicken bouillon cubes
2 to 4 c. noodles
Some potatoes if desired cut up

Begin by boiling chicken in 4 to 8 quarts Dutch oven. Add everything but the noodles. Bring to boil; cover and simmer till chicken is done, about 45 minutes. Remove chicken and cut into 1 inch pieces, removing from bones. Add noodles to soup and boil for 20 minutes. skim fat from soup, add chicken to soup and heat 5 to 10 minutes. Serves 8 to 16.