4 chicken hind quarters
1 onion (chunked)
1 stalk celery (chunked)
2 carrots (chunked)
3 qts. water
1 tbsp. dried parsley
2 tsp. garlic salt (McCormick's)
1 tsp. black pepper
1/4 tsp. cayenne
2 c. noodles

Purchase fryer hindquarters in bulk, they are cheaper and always include extra chicken fat, freeze what you don't use. Put hindquarters in stew pot with vegetables and water. Bring to a boil. Reduce heat, cover and simmer until meat is tender and can easily be removed from the bone. Remove the meat and any chunks of fat. Set aside to cool, discard fat. Skim off fat from top of soup and discard.

Remove vegetables with a slotted spoon and place in a blender. Add 1 cup of the liquid. Chop vegetables, return to pot. Discard skin and fat from chicken and remove meat from the bone. Cut chicken into small chunks by slicing across grain, add to pot. Stir in seasonings. Bring back to a boil. Add noodles and cook (stirring occasionally) until done (about 15 minutes).