1 whole chicken
2 carrots, thinly sliced
1 small onion
5 bouillon cubes
1/2 to 1 tsp. pepper
1/2 to 1 tsp. salt
1 celery stalk (whole)
1 tbsp. parsley
1 bay leaf
water (to cover chicken)
egg noodles

Cover chicken with water; add salt, pepper, celery, bay leaf and onion. Cook chicken until done. Remove meat from chicken; put broth and chicken in refrigerator to cool. Remove chicken. Skim fat off of broth. Add chicken, onion, carrots, bouillon cubes and parsley. Simmer until carrots are tender. Add noodles. When noodles are tender, soup is ready.