Legs, thighs, backs, wings & necks from 2 chickens (freeze the breasts for another use)
Celery leaves (with attached stalk) from 1 bunch celery
1 onion, halved & peeled, stuck with 2 whole cloves
2 lg. carrots, washed & cut into 2 inch chunks
2 bay leaves
Handful of peppercorns
4 qts. water

Place all ingredients in a large pot and bring slowly to a boil. Simmer for 1 hour or so until the chicken meat is cooked. Remove chicken from the broth and let the soup continue to simmer. As soon as the chicken is cool enough to handle, remove all meat and skin from the bones. Refrigerate the meat, discard the skin and return all bones to the kettle. Simmer at a very low heat for another 3 hours. Strain the broth and refrigerate in a clean bowl overnight. Discard the vegetables and seasonings.

The next day, remove the layer of fat that has congealed on the surface of the soup. Place the broth in a large kettle, and bring slowly to a boil. Add salt (approximately 1 tablespoon) and some fresh pepper. Add:

2 c. chopped carrots
2 c. chopped celery
1/2 c. chopped parsley

Cook for 30 minutes, until the vegetables are almost tender. Add the reserved meat, and 1 to 2 cups egg noodles. Cook until noodles are tender. You may also add 1 cup frozen peas with the meat and noodles.