Chicken Soup - cooking recipe

Ingredients

8 chicken thighs
1 medium onion
2 stalks celery
6 carrots, diced
2 cubes or 1 tsp. chicken bouillon
4 c. cooked, drained egg noodles
6 c. water

Preparation

Boil chicken, onion and celery, whole or cut up.
Simmer 1 hour. Add carrots. Simmer 30 minutes more.
Remove chicken.
Clean and cut up.
Add 2 cups water and bouillon. Return chicken. Add noodles.
Best if served hot on a rainy day.