1 (3 or 4 lb) stewing chicken, cut up
8 sprigs of parsley, or 1 tbsp. of parsley
4 stalks celery, cut up
2 med. onions, cut up
2 bay leaves
4 carrots, peeled and sliced
4 oz. noodles
2 tsp. salt

In stockpot add 12 cups of water. Add chicken, cook until tender. Remove fat. Remove meat from bones, cut up and add celery, onions, and bay leaves, and carrots, parsley, to stock and cook until vegetables are tender. Add noodles and salt and simmer for 25 minutes. Serves 8.