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

Heat all ingredients, except noodles, to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary. Cook noodles as directed on package. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut into 1 inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes. Makes 8 servings of approximately 1 cup each.