Ingredients

• 1 whole chicken, 3 - 4 lbs
• 3 cups carrots, peeled and sliced 1/4 thick
• 1 large onion
• 6 cups water
• 1 tablespoon salt
• 1/2 teaspoon fresh ground pepper (to taste)
• 1 cup celery, sliced, including some celery leaves chopped
• 1 1/2-2 cups egg noodles, depending on your preference

Instructions

1. Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.

2. Add carrots, onion, water, salt and pepper.

3. Cover and cook over high heat until boiling.

4. Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.

5. Remove chicken, and place on cutting board to cool enough to handle.

6. Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.

7. During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.

8. Add the meat to the soup before serving.