3 chicken breasts (with skin & bones)
4 chicken thighs (with skin & bones)
5 chicken bouillon cubes
1 med. yellow onion (diced)
2 bay leaves
2 cups mini carrots (sliced in 1 inch chunks)
2 cups celery (sliced in 1 inch chunks)
2 tbsp. parsley flakes
Seasoning: salt, pepper, & garlic salt (to taste)
1 cube butter
1 pkg. Grandma's frozen wide noodles

Put bouillon cubes, bay leaf and onion in 6-quart Dutch-oven. Add chicken and hot water to cover. Cook covered on medium heat for 2 hours.

Remove chicken and bay leaf from broth, placing chicken on a plate. Remove skin and bones from chicken, then skim fat off broth.

Add to broth the butter, parsley flakes, carrots, celery, salts and pepper, then cover and cook on high for 15 minutes. Reduce heat to medium and add thawed noodles, chicken and more water to fill pan.

Cook covered until vegetables and noodles are done.

Cook's Note: You can substitute dry Pennysylvania Dutch or Mueller's Egg Noodles prepared according to package directions if you can't find Grandma's in your grocer's freezer.

Submitted by: Gaylene Larsen