Chicken Noodle Soup

• 1 large frying chicken
• 2 1/2 qt. cold water
• 2 medium onions, quartered
• 1/2 tsp. black pepper
• 1 or 2 grated carrots
• 1 (4 oz.) can sliced mushrooms
• 1/2 tsp. salt
• 2 stalks celery
• 1/4 to 1/2 lb. frozen noodles (Reames)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

1. Bring chicken, water, onions, pepper, salt and celery to a boil.
2. Simmer for 2 hours, or until tender.
3. Take chicken out; cool and pick off.
4. Put broth through colander; return broth to pan.
5. Add carrots; cook until done.
6. Add frozen noodles; cook 5 minutes, then add soups and mushrooms.
7. Stir gently and cook 5 minutes.
8. Add chicken, and it's ready to eat!

chicken, cold water, onions, black pepper, carrots, mushrooms, salt, stalks celery, frozen noodles, cream of mushroom soup, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514668 (may not work)