1 whole chicken between 3-4 lbs., cooked, deboned and diced
1 sm. onion, chopped
2 ribs celery, chopped
Salt and pepper to taste
8 oz. fine egg noodles

Bring to quarts of water to boil - add noodles, celery, onion, salt and pepper. Cook 20-30 minutes or until noodles are tender. Remove from heat. Skim excess fat from broth. Add diced chicken (more water can be added after cooking if more broth is needed for soup. Add chicken bouillon cube is this is done for added flavor). This can also be frozen to use at later date. Variation - omit noodles, add cooked rice.