Chicken Noodle Soup - cooking recipe

Ingredients

1 to 1 1/2 qt. water (4 to 6 c.)
3 to 4 chicken pieces or 1/2 of a broiler-fryer
2 medium carrots, cut into 1/2-inch slices
2 medium stalks celery, cut into 1/2-inch slices
1 small onion (leave whole for flavor or dice)
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 chicken bouillon cubes
1 1/2 c. uncooked thin egg noodles, cook according to the pkg. directions

Preparation

Put all ingredients into a Dutch oven, except the noodles, and heat to boiling.
Immediately reduce the heat to simmer.
Cover and simmer until chicken is done, about 45 minutes.
Cool and refrigerate. Skim the fat.
Remove chicken from stock.
Take meat off bones and discard skins and bones.
Cut meat into small pieces.