2-3 lbs. white chicken parts (bone & skin on)
2 carrots
2 stalks celery with leaves
1 lg. bag Muellers Hearty Egg Noodles

Place chicken in 4 quart Dutch oven. Add water until Dutch oven is approximately 3/4 full. Add salt to taste. Add 1 carrot cut in 2 to 3 large pieces and celery stalk. Bring to boil, then turn down to simmer and cover with lid. Cook 3 to 4 hours. Remove chicken, debone and skin and dice chicken into small chunks. Strain broth, removing carrot and celery, bring broth to boil, add noodles and salt to taste. Cook for 10 minutes. Add diced chicken, carrots, and celery chopped into very small pieces. Let simmer 5 minutes and serve.