2 1/2 to 3 lb. frying chicken, cut up
10 c. water
2 chicken-flavor bouillon cubes
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
1/4 c. chopped onion
2 c. wide egg noodles or noodle recipe attached

In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth.

Stir in celery, carrots, and 1/4 cup onion. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered, 5 to 10 minutes or until noodles are tender, stirring occasionally. 7 (1 1/2 cup) servings.

NOODLES
1 c. Pillsbury's Best all-purpose or unbleached flour
1/4 tsp. salt
1 to 2 tbsp. water
1/2 tsp. oil
1 egg, beaten

Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough. On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough in plastic bag; let rest at room temperature 1 hour.

On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, loosely fold dough over into thirds. Cut into 1/4 inch slices. Unfold slices; cut on fold lines. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.

TIP: Noodles can be cooked in boiling salted water. Bring 10 cups water and 2 teaspoons salt to a boil. Drop noodles into boiling water; after water returns to a boil cook uncovered 5 to 10 minutes or until noodles are tender, stirring occasionally. Drain. Use as desired in soups, with goulashes, sauces or buttered as a side dish.