1 whole chicken (2 1/2 - 3 lbs.), cleaned
3 1/2 - 4 qts. water
1 - 1 1/2 tbsp. salt
1 1/2 tsp. pepper
1 onion, med. - lg., quartered
1 1/2 tsp. paprika
Celery & celery leaves to taste
1-2 tbsp. parsley
2-3 carrots

Put chicken in pot of water. Bring to a rolling boil for 30 to 45 minutes. Skim soup with strainer, several times. Add all other ingredients and simmer for 1 1/2 to 2 hours. Remove chicken before serving soup. Remove skin and bones from chicken, it can be served on platter or put back in soup.

Serve soup with fine egg noodles, that are cooked according to package.