Ingredients:

Broth
3 pounds chicken
1 Onion, cut in half
2 Celery Stalks, chopped
2 Carrots, peeled and cut in large pieces

Soup
2 Celery Stalks, diced
3 Carrots, diced
Salt and Fresh Ground Pepper

Preparation:

Broth
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.

Soup
Dice the chicken into bite size pieces. Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.