2 c. cooked, diced chicken
2 qts. water
6 oz. wide egg noodles
2 stalks celery
1 onion, chopped
1 can sliced water chestnuts
1 carrot, chopped
4 chicken bouillon cubes
1/2 tsp. basil
1/4 tsp. black pepper
1 bay leaf
1 can cream of celery soup

In large saucepan cook noodles in water in which bouillon cubes have been dissolved. Add chicken, celery, carrots, seasonings, water chestnuts, and soup.