1 stewing chicken (4 to 5 lbs.)

3 ribs celery, sliced

1/2 pound carrots, sliced

2 large potatoes, diced

1 package (10 oz.) frozen peas

2 cups fine uncooked egg noodles or 1/2 cup rice

2 quarts water

Salt and pepper to desired taste

In covered kettle simmer chicken in water along with salt and pepper for approx. 2 to 3 hours or until chicken is very tender. Remove chicken and strain broth. Pull chicken from bones. Return broth and to kettle, add carrots, celery, potatoes, peas and then cover and let simmer until vegetables are tender. Add uncooked egg noodles or rice and simmer for 15 minutes. Add cooked chicken pieces to soup. Let simmer for additional 10 minutes.

Makes 6 servings