Chicken-Noodle Soup With Vegetables - cooking recipe

Ingredients

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

Preparation

Heat all ingredients, except noodles, to boiling in 4-quart Dutch oven.
Reduce heat.
Cover and simmer until chicken is done, about 45 minutes.
Skim fat, if necessary.