4 stalks celery including leaves, diced
1 medium onion, diced
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon white pepper
1/4 teaspoon ground thyme
1 teaspoon parsley flakes
16 ounces frozen egg noodles (Although I wasn't feeling like going to the store, so this time we just used regular spiral-y noodles.)
Cover chicken in water. Bring to a boil, then reduce heat to low. Simmer covered for 30 minutes.
While cooking chicken, dice celery, and onions and slice carrots. Be sure to use the celery leaves, too!