Chicken soup

I made a chicken on Saturday and had plenty left over, so in honor of my WoW character crossing the 100 mark in his cooking skill, I decided to make some chicken soup. It came out well enough that I'll share my "secret recipe" with my blog readers. My soup has rice and noodles in large enough quantities that it's almost stew-like--no need to eat this soup with crackers.

Ingredients:
Leftovers from 1 whole chicken (if there's not enough meat left on the bones, you can add more meat from prepackaged chicken. When I bake a chicken, I usually season it with Emeril's Essence to make it nice and spicy)
10 cups water
10 ounces baby carrots, chopped
1-2 stalks celery, chopped, leafy parts removed
2 cups rice
1 cup egg noodles
McCormick HotShot!, to taste (you can substitute black pepper if you wish)
(Optional) Salt, to taste

In a large pot, put in the chicken and pour the water. Bring the water to a slow boil. While the water is heating, chop the carrots and celery. As soon as the water begins to boil, reduce the heat to medium-low. Add the carrots and celery to the pot; cover and simmer for 2 hours, stirring occasionally. Don't let the soup return to a boil. If the fat forms a film on the top, remove it. With about 25-30 minutes to go, add the rice. With about 12-15 minutes to go, add the egg noodles. After two hours, carefully take the chicken out of the pot and separate the meat from the bone, gristle, skin, and fat. Return the meat to the soup and season with HotShot and salt to taste. Serve piping hot on a cold winter afternoon.