4 cups of water
4 medium carrots, cut in slices
4 medium celery, cut in slices
1 tsp sugar
1/4 tsp pepper
4 chicken bouillion cubes
2 cups of thin egg noodles
Heat all ingredients, except the noodles, to a boiling. Then reduce heat. Cover and simmer until chicken is done (approximately 45 minutes).
In separate pan, cook noodles in boiling water.
Remove chicken from soup, allow to cool. Cut chicken from bones and skin; cut into bite-size pieces.