1 lg. fryer
3 stems celery
4 lg. carrots
1 to 2 cans chicken broth
2 tsp. chicken flavored instant bouillon or 2 bouillon cubes
2/3 pkg. wide egg noodles
2 tsp. onion flakes

Put chicken in large pot with water and cover. Boil for 1 hour or until chicken is done. Turn chicken several times so it will be thoroughly done. Remove chicken from broth. Slice carrots and celery very thin. (A salad shooter works perfect.) Add to broth. Add onion flakes, chicken bouillon, canned chicken broth, salt, and pepper to taste. Cook about 20 minutes. Add noodles and boil 5 or 6 more minutes.

This soup is very rich, if you like you can dilute with a little water.