1 Perdue roasting chicken
2 Goya or Knorr chicken cubes
1 can stewed tomatoes
4 or 5 carrots, cut up
4 or 5 stalks of celery, cut up
1 med. onion
A few sprigs of parsley
4 potatoes, cut up
Thin egg noodles

Wash chicken and cover with water. Add cubes and bring to a boil. Skim and lower heat to a simmer. Add tomatoes, carrots, celery, onion and parsley. Cook at a simmer. After 1 1/2 hours add potatoes and cook until they are tender. In a separate saucepan cook noodles; drain. Add to individual bowls and spoon soup on top.