2 quarts water
2 pounds chicken, cut into pieces
1 small onion, chopped
1 bay leaf
2 stalks celery, chopped
1 cup carrots, diced
2 cubes chicken bouillon
8-ounce package dry egg noodles
Place chicken and water in a large stockpot over high heat, bringing to a boil. Reduce heat, cover, and simmer for 30 minutes. Add onion, bay leaf, celery, and carrots to the pot, simmering while covered for 1 hour. Remove chicken and bay leaf, discarding the bay leaf. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Add noodles to liquid in stockpot and then simmer until noodles are cooked, about 10 minutes longer. Stir in chicken and heat through.