3 to 3 1/2 lbs. frying chicken, cut into 8 pieces
6 c. hot water
2 c. celery, sliced 1/4 inch pieces
1 c. onion, chopped
1/2 c. fresh parsley, chopped
3 med. carrots, cut into 1 inch pieces
2 bay leaves
1 tbsp. basil leaves
1 tsp. thyme leaves
1 tsp. marjoram leaves
1 tsp. salt
1/2 tsp. pepper
1 (12 oz.) pkg. frozen egg noodles or 2 c. uncooked med. egg noodles can be substituted

In Dutch oven cover chicken with water. Cover; cook over medium heat for 10 minutes. Meanwhile, prepare vegetables. Add vegetables and remaining ingredients except noodles. Cover; cook over medium high heat for 20 minutes or until chicken is fork tender. Remove chicken pieces; add noodles. (Some herbs will be removed.) Meanwhile, remove chicken from bone. Reduce heat to low. Add chicken. Cook until noodles are tender (20 to 25 minutes).