Chicken Noodle Soup

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles

Place chicken in kettle with water, cover and cook until tender. Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add salt, chicken stock, celery, carrots, apple, onions and pepper and cook until vegetables are tender. Add noodles and cook 8 to 10 minutes.