1 (3 1/2 lb. or larger) stewing chicken
1 tsp. black pepper
1 tbsp. salt
1/4 tsp. thyme
1/4 tsp. sage
1/8 tsp. marjoram
1/8 tsp. rosemary
1/4 c. thinly sliced celery
1 med. onion, diced
1 lg. carrot, sliced
6 oz. broad noodles
3 chicken bouillon cubes

Place chicken in large pan; add all seasonings and ingredients except last two. Add 10 cups water. Bring to a boil; lower heat and cover and simmer slowly until chicken is very tender. Remove chicken to platter to cool. Chill broth several hours or overnight. Fat will solidify at top and can be discarded. When chicken is cool, take meat off bones. Use white meat for sandwiches or casseroles. Cut the rest in bite size pieces. Reheat broth, add noodles and bouillon cubes and cook until tender. Add chicken pieces. Season to taste with salt and pepper. Yield: 4 to 6 servings. Great with homemade bread or cheese and crackers.