Chicken Soup - cooking recipe

Ingredients

1 whole chicken (2 to 3 lb.)
3 to 4 stalks celery, chopped
1 (1 lb.) pkg. carrots, peeled and sliced
1 medium onion, chopped
1 large can College Inn chicken broth
garlic powder to taste
parsley flakes to taste
1 bay leaf
1 or 2 cubes chicken bouillon
1 (1 lb.) pkg. egg noodles
1 bag or equivalent boil-in-bag rice

Preparation

Place whole chicken in large saucepan.
Cover 3/4 way up the chicken with tap water.
Add onion, celery and seasonings. Simmer about 1 hour until chicken is tender when fork is inserted. Remove chicken from broth and allow to cool before deboning.
Test broth for flavor.
If not enough seasoning, add more to taste.