2 1/2 qt. (10 c.) water
1 whole (3 lb.) chicken, cut up
3 sprigs fresh parsley
2 chicken bouillon cubes
2 c. sliced carrots
2 c. sliced celery
1 med. onion, chopped
1/8 tsp. pepper
8 oz. (about 4 c.) wide egg noodles
1/4 c. chopped fresh parsley

In large pot, combine water, chicken, 1 1/2 teaspoon salt and parsley sprigs. Heat to boiling, cover and reduce heat and simmer for 1 hour or until chicken is tender.

Remove chicken, add bouillon cubes and heat to boiling. Add carrots, celery, onion, pepper and 1 teaspoon salt. Cover and cook about 5 minutes.

Gradually add noodles so that the soup continues to boil. Cook, uncovered until noodles are tender. Cut chicken into bite-size pieces; discard skin and bones. Add this to the broth with 1/4 cup parsley. Heat about 5 minutes.

For richer color: Add yellow food coloring, if desired. (I usually make this the day before, the flavor is better after the soup sits. Freeze up to 1 month.