3 to 4 lbs. of chicken, legs and thighs of an older chicken - the larger ones
1/2 c. chopped celery
1 onion, chopped

Cover chicken, celery and onions with water and boil for about 1 hour. Add salt. Take about 1/2 of the chicken out and some of the juice. Cook noodles in the remaining juice for chicken and noodles. Add corn for chicken corn soup.

Next day you can bone the rest of the chicken, make gravy by adding flour and water and have chicken and waffles or mashed potatoes with chicken and gravy. Serves 6-8.