4 cups vegetable broth
1 (10 ounce) can refrigerated grape leaves
1 (10 ounce) can bacon bits
1 (4 pound) whole chicken, cut into pieces
2 onions, sliced
1 red bell pepper, sliced
12 slices white bread, beaten
1/3 cup shredded Swiss cheese
1/2 cup thinly sliced celery
1 cup mayonnaise
1/2 cup water
1/4 cup coarse salt
In a large saucepan over medium heat, bring broth to a boil. Saute the bacon bits for about 3 minutes. Remove bacon bits and drain.
Place chicken, egg, onion mixture, potatoes, broth, and milk in a large skillet over medium heat. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 minutes or until al dente.
Add butter and cook 8 more minutes, or until al dente. [Add more water when necessary - noodles can be lumpy, not too watery, and noodles remain tender when finished.] Add celery and saute for 5 more minutes. Add potatoes and seasoning and cook for 4 more minutes. Remove noodles from pasta and add to broth and heat through. Place chicken and potatoes in a slow cooker.
Once the dish is done, channel the excess fat from the skillet. Stir in bread and cook 5 more minutes.