Chicken Soup with Egg Noodles

When I have the time to make this chicken soup,
I remember my Grandmother and how she made this.
Making a chicken and vegetable flavored broth and
then cooking up more fresh vegetables takes time,
but believe me this is a satifying soup on a cold day.
Thats the secret to making a good tasting soup,
make a broth with vegetables and discard them.
Cook up fresh vegetables for serving in the soup.
I cook up egg noodles and serve them seperately,
cooked egg noodled don't freeze well at all.
Freeze any leftover soup to serve on another
cold winter day with freshly cooked egg noodles.

Ingredients:
2 pounds chicken parts, bone in, skin on
2 celery stalks, cut into 1" pieces
2 carrots, cut into 1" pieces
1 onion, peeled and cut up.
4 cups cold water
1 teaspoon salt
1/4 teaspoon black pepper
2 additional celery stalks, peeled and cut up
2 additional carrots, peeled and cut up.
1 additional onion, peeled and cut up
Additional salt and black pepper to taste.
1 pound cooked dried egg noodles

Directions:
Place in a large soup pot the chicken, celery,
carrots, onions, water, salt and pepper.
Bring to a boil and the simmer for 1 hour.
Remove chicken to cool for removing meat.
Remove vegetables and discard them.
Add to soup pot additional celery, carrots,
and onions, simmer until tender, about 30 minutes.
Add in chicken meat and serve with cooked egg noodles.