1 chicken, boiled and deboned
1/4 c. chicken bouillon
salt and pepper, to taste
4-5 stalks celery, washed and chopped
4-5 carrots, shredded
4-5 additional celery leaves and stalks, not cut up
1/2 to 3/4 pkg. thin soup noodles

Boil chicken in a kettle of water covering chicken, along with the bouillon, salt and pepper. When done, debone chicken. Adding to the broth of the chicken, put celery, carrots, chicken and noodles, and simmer on low for 1 1/2 hours. Add whole stalks of celery. Simmer an additional 1 1/2 hours. Take out whole stocks before serving. You may add more bouillon if needed, to suit your taste. Very good with egg dumplings.

Egg Dumplings:

1 egg, beaten well
dash salt
all-purpose flour

Beat egg well, then add salt. Add enough flour until easy to handle. Drop by teaspoon into hot soup. May be used in any soup desired.

Submitted by: Karla Marks