4 lb. chicken
1 bunch celery
1 bag carrots
1 can corn
1 small onion
chicken bouillon cubes
1 12 oz. bag noodles (can also use frozen homemade noodles)
salt
pepper

Bake chicken for 2 hours at 350°F. While chicken is baking, chop celery and carrots into bite size pieces. Chop onion finely. Fill large kettle with water, add chopped veggies, along with corn. Bring to boil. Add approx. 10 bouillon cubes. Add salt and pepper to taste. Let simmer to cook veggies.

When chicken is done, add broth from baked chicken to kettle. Remove meat from chicken and add it to soup. Bring to a boil, add noodles. Cook until noodles are soft. May need to add more bouillon cubes.

Best served with homemade bread!!