6 lb. chicken washed under cold running water, fat removed, cut up
1 sm. parsnip, peeled and halved
3 stalks celery, halved
4 carrots, peeled and halved
2 onions, peeled and sliced
3 sprigs parsley, stems removed
1 1/2 tsp. salt or to taste
2 c. tiny noodles, cooked

Put chicken pieces into deep soup kettle with gizzard, heart and neck. Add enough water to cover, about 4 1/2 quarts. Heat to boil slowly; use slotted spoon to skim off any scum that appears.

When all traces of scum have disappeared, add parsnip, celery, carrots, onions, parsley and 1 teaspoon salt. Heat to boil; simmer uncovered 4 hours, adding more water if needed.

Remove from heat; strain through colander. Then strain liquid through triple thickness of cheese cloth set in wire strainer. Refrigerate liquid covered until fat solidifies.

Remove all the fat from top of soup until only a clear gold liquid remains. Heat to simmer. Taste for salt.

Meanwhile, allow vegetables and chicken to cool. When cool, remove meat form chicken; cut into small shred or pieces. Cut carrots into round slices. Discard bones, skin and other vegetables.

Serve hot clear soup in mugs to cold and flu victims. Serve soup with noodles, carrot, and pieces of chicken as they begin to recover. Makes 4 quarts.