1 pkg. "Grandma" frozen noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. celery, chopped
1 frying chicken and broth, cut up
Salt and pepper to taste

Cover chicken with water. Boil chicken until done. Debone chicken and throw skin and bones away. Combine deboned chicken, broth and rest of ingredients in same pot chicken was cooked in.

Thicken with flour or cornstarch until desired consistency. Serve with French rolls or assortments of crackers and green salad. Great for cold, rainy days. It can be frozen and used later.