2 1/2 lb. broiler-fryer chicken, cut up
1 qt. water
4 med. carrots, sliced
4 med. stalks celery, sliced
1 tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 chicken bouillon cubes
2 c. uncooked thin egg noodles

Heat all ingredients except noodles to boiling. Reduce heat. Cover and simmer until chicken is done, about 45 minutes (or can use leftover chicken cut up in pieces). Skim fat if necessary. Cook noodles before. Remove chicken from broth and cool. Remove meat from bones and cut up. Add chicken and noodles to broth; heat until hot, about 5 minutes.