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OLD FASHIONED CHICKEN 'N NOODLES 
2 1/2 to 3 lbs. broiler fryer chicken, cut up
5 c. water
2 tsp. salt
1/4 tsp. ground black pepper
1 3/4 c. sliced celery
1 1/2 c. sliced carrot
1/2 c. sliced onion
2 tbsp. chopped parsley
6 1/2 c. (12 oz.) SKINNER Medium Egg noodles, uncooked
3/4 c. (4 oz. can) sliced mushrooms, undrained

In large saucepan, place chicken, water, salt and pepper. Heat to boiling; reduce heat. Simmer, covered, 1 hour or until chicken is tender; remove chicken. Remove skin and bones from chicken; cut chicken into bite size pieces. Measure broth, adding enough hot water to make 6 cups liquid; return to pan. Add celery, carrot, onion and parsley. Simmer, covered, 15 minutes, or until vegetables are almost tender. Heat to boiling; add noodles. Boil, uncovered 5 to 7 minutes or until noodles are tender. Add remaining ingredients; heat thoroughly. 6 servings.
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