Ingredients:

1 each chicken, whole, with giblets

1 stalk celery

1 lb carrots, whole

1 each onion, large or 2 medium onions

1 lb noodles, egg, amish-style, extra wide

1 cup chicken stock, not broth or boullion

granulated garlic

salt

pepper

Directions:

1. Break down the chicken and add it and the giblets to a stock pot.

2. Add 4 – 6 quarts water to the stock pot (enough to cover the chicken by about 3 inches) and salt well.

3. Stirring occasionally to prevent sticking, boil the chicken till fork-tender with no redness at the bone.

4. Remove the pot from the heat. Remove the chicken from the pot, retaining the water (and discarding the giblets), and set the chicken aside to cool.

5. Clean and slice the celery and carrots and do a large chop on the onions. When the chicken is cool enough to touch, skin and debone it, then cut it into bite-size pieces.

6. Bring the pot back to a boil. Add the vegetables and the chicken stock, stir well and season to taste. Immediately add the noodles, then cook until the noodles are al dente. Remove from the heat, stir in the chicken, and serve. Servings: 6 quarts

Bon Appetit!