3 pounds chicken 2 quart water 2 teaspoons salt 1 1/2 cup chicken stock 2 cups celery, chopped 2 cups carrots, chopped 1 tart apple, chopped 1 cup onions, chopped dash black pepper 4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.