Rinse chicken and cut into parts (i.e. legs, breast, wings, etc.).  Place in large pot, along with 3 quarts of water, celery and onion, and 2 tsp each of salt and black pepper.

Bring to a boil, then turn fire to low and cover.  Simmer for 1 1/2 hours.

Remove the chicken from the pot, and then add in the carrot.  While the soup continues to simmer, separate the chicken meat from the bones.  Add the meat back into the pot, along with the nutmeg.

While soup is simmering, boil the egg noodles in a separate pot.  Once noodles are cooked, drain the water.

Before adding the noodles into the soup, make sure the carrots are softened, and check the flavor of the broth and add in salt or black pepper if necessary.

Once noodles are added into the pot, simmer for another 10 minutes. Then serve hot with a side of crackers.