1 stewing chicken
1 qt. College Inn chicken broth
4 stalks celery, sliced
2 carrots, sliced thin
1/4 c. onions, cut in sm. pieces
1 1/2 c. very thin egg noodles, uncooked
1 c. cooked rice

Cook stewing chicken in 2 cups of water for 1/2 hour. Remove chicken from broth and add the quart of College Inn Broth. Refrigerate broth until cool and skim fat. Remove meat from chicken.

Return cooled and defatted broth to large pot. Add the celery, carrots, onion, 2 cups of the chicken meat, noodles and rice. Bring to boiling for 2 minutes then simmer for 1/2 hour until noodles are cooked. Serves 8 to 10.