Chicken noodle soup with vegetables

2 1/2 broiler chicken cut up
1 qt. water
4 medium carrots cut in 1/2 inch slices
4 medium stalks celery cut into 1/2 inch slices
1 tablespoon salt
1 teaspoon sugar
1/4 tsp pepper
3 chicken bouillon cubes
2 cups uncooked thin egg noodles

Heat ingredients except noodles to boiling in 4 quart dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim off fat.
Boil noodle as directed remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes. 8 servings. 1 cup each.