Kathleen Hrna's Czech Chicken Noodle Soup 
(Slepicí polévka s nudlemi) Czech Soup Tasting , October 16, 2004

1 whole chicken
1 onion (sliced in quarters)
3 ribs of celery (sliced in thirds)
1 clove of garlic (sliced in half)
1/2 teaspoon whole peppercorns
1 teaspoon salt
2 carrots (sliced into 1/4-inch rounds)
1 package of egg noodles*
Celery salt (optional)

1. Place whole chicken in pot, cover with water. Add the salt, onion, celery, peppercorns and garlic to the pot, cover and cook chicken until it is well done.
2. Remove chicken, de-bone and chop. Remove large pieces of vegetables and strain the broth. Reserve celery and chop. Put broth back in pot, add chicken, carrots and the egg noodles and cook for 10 minutes or until carrots and noodles are tender. Add chopped celery and stir.
3. Sprinkle celery salt on each serving if desired.

Note: *Kluski egg noodles (i.e. Manischewitz) are closest to Czech-style homemade noodles. These are found in the Jewish section of a well-stocked grocery store.