1 whole chicken 2 large onions, cut in wedges 4 large carrots, cut in 1-inch pieces 1/2 bunch celery, cut in 1-inch chunks 3 large potatoes, cut in 1-inch chunks 1 to 2 teaspoons salt 1/2 to 1 teaspoon pepper 1 to 2 cups egg noodles
Place whole chicken in a large kettle and pour in a gallon or more water to cover well. Add onion wedges and bring to a boil. Boil chicken 1 hour or until tender and about to fall from the bone. Lift chicken from broth with tongs or large forks and cool. Reduce heat under broth. De-bone chicken, cutting into large chunks where necessary. Return chicken to broth and add carrots, celery and potatoes. Bring broth back to a boil, season to taste with salt and pepper and cook 1 hour or longer. About 20 minutes before serving, add noodles and boil until noodles are tender. Serves 10.