1 whole chicken
1 tbsp. chicken bouillon
1 can chicken broth
1 c. chopped celery
1 c. sliced carrots
2.3 c. chopped onion
2 - 3 c. uncooked noodles, medium width

Cook chicken in water until tender. Remove and debone chicken. Skim fat from broth and add water to bring to at least 3 quarts. Add vegetables to broth and bouillon and canned broth. Cook until vegetables are about half done. Add noodles. When noodles are almost done, add chopped chicken and salt and pepper to taste. Add additional water and seasoning as desired.