Chicken Noodle Soup With Vegetables - cooking recipe

Ingredients

2 1/2 lb. broiler-fryer chicken, skinned and cut up
1 qt. water
4 medium carrots, cut in 1/2 inch slices
4 stalks celery, cut in 1/2 inch slices
1 Tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 small onion, chopped (optional, adds wonderful flavor!)
2 c. uncooked thin egg noodles
2 chicken bouillon cubes or 2 tsp. instant bouillon

Preparation

Heat all ingredients, except noodles and bouillon, to boiling in 4-quart Dutch oven; reduce heat.
Cover and simmer until chicken is done, about 45 minutes.
Take chicken out of soup; cool slightly.
Remove bones and cut meat up (I use kitchen scissors).