10 oz. bag egg noodles
2 chickens (about 3 1/2 lbs. each) cut in half

STOCK:

3 carrots, peeled and cut up
1 yellow onion, peeled and chopped
4 stalks celery, chopped
2 whole bay leaves
1 tsp. thyme leaves
1 tsp. sage
10 whole peppercorns

Place all stock ingredients in a 20 quart kettle and cover with 5 quarts of water or chicken broth (you may add 5 cups chicken bouillon cubes if just using water). Bring to a boil, then simmer for 1/2 hour.

Place chicken halves in stockpot and cover. Simmer for 45 minutes and then remove chicken halves to cool. Separate meat and skin from bones, return meat to stock and continue to cook for another 45 minutes.

Bring stock to a rapid boil, add egg noodles and cook according to time on package. Serve with a salad and garlic bread or baking powder biscuits.