2 whole chickens
1 1/2 c. diced carrots
2 c. diced onions
3 tbsp. chicken bouillon granules
5 qt. water
1 1/2 c. diced celery
3/4 tsp. pepper
3 (12 oz.) pkgs. frozen egg noodles or 2 1/4 lbs. homemade noodles

Cook chicken in water until meat falls from bones. Strain, reserving broth. Set chicken aside to cool for handling in removing meat from bones. Discard skin and bones and cut meat into chunks. Skim fat off tip of broth and add water, if necessary, to make 4 1/2 quarts. Return to pot. Add carrots, celery, onions, bouillon, and pepper. Simmer 20 minutes or until vegetables are tender. Add noodles to pot and cook according to package directions. Add chicken; gently simmer 20 more minutes.