Chicken-Vegetable Noodle Soup - cooking recipe

Ingredients

2 1/2 lb. broiler chicken, cut up
2 c. carrots, cut into 1/2-inch slices
2 c. uncooked thin egg noodles
1 qt. water
1/4 tsp. pepper
3 chicken bouillon cubes
1 tsp. salt
1 tsp. sugar
2 c. cut up celery

Preparation

Heat all ingredients (except noodles) to boiling in 4-quart Dutch oven.
Reduce heat.
Cover and simmer until chicken is done. Skim fat.
Cook noodles.
Remove chicken from broth and cool slightly.
Remove chicken from bones and skin.
Cut into 1-inch pieces.
Add chicken and noodles to broth and heat until hot. Makes 8 (1 cup) servings.