My Chicken Soup - cooking recipe

Ingredients

10 lb. bag chicken leg quarters
5 stalks celery
1 large onion
enough water to cover chicken
5 chicken bouillon
1 c. rice
1 c. elbow noodles
vegetables (as many as you like, fresh, frozen or canned, about 8 c.)
3 cans cream of chicken soup

Preparation

Boil chicken, celery, onion and bouillon until chicken is done.
Pull chicken out and cool.
Bring broth to boil and add vegetables and rice.
Cook vegetables until done.
Add cream of chicken soup. Stir in well.
Add chunks of chicken and serve.