1 small frying chicken or package of chicken thighs, etc. with bone and skin
2 boneless, skinless chicken breasts
4 sticks of celery, sliced
4 to 6 carrots, sliced
1 or 2 chicken bouillon cubes
ground black pepper, to taste
Egg noodles
1 to 2 diced Idaho potatoes (optional)

Boil chicken with skin in water for 2 to 3 hours. Remove the chicken from the pot and discard (In my opinion, this cooked chicken has lost all its flavor to the broth. That is why I always put fresh chicken in near the end). Add celery and carrots, bouillon cube, and pepper (to your liking) to the pot and simmer for about a half hour.

Meanwhile, cook egg noodles according to package directions. Add cooked egg noodles to your liking into your prepared bowl of soup.

Optional: Add the diced potatoes when you add the other vegetables. Some of my family members, including my grandma, used to do like to do that.

Submitted by: Stephanie