Chicken And Vegetable Noodle Soup

Ingredients:

1 3 to 4 pound frying chicken, skin removed and cut into large pieces
1 quart water, or enough to fully cover ingredients
2 1/12 cups sliced carrots
2 cups sliced celery
4 cups chicken broth
1 small onion, peeled and chopped
1 teaspoon ground black pepper
1 ½ cup cooked macaroni
Sea Salt to taste

Directions:

Place all ingredients, except macaroni, in a large stock pot. Bring to a boil; reduce heat. Simmer until chicken is done. Remove chicken; cool. Debone chicken and cut into small pieces. Cook macaroni; rinse and drain. Add chicken and macaroni to pot. Reheat soup before serving.