2 1/2-pound chicken, cut up

1 quart water

4 medium carrots, cut into 1/2 inch slices (about 2 cups)

4 medium stalks celery, cut into 1/2 inch slices (about 2 cups)

1 tablespoon salt

1 teaspoon sugar

1/4 teaspoon pepper

3 chicken bouillon cubes

2 cups uncooked noodles

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.

Cook noodles. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes.

Makes about 8 1-cup servings

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