2 whole chickens (parts) skinned
Water
3-4 carrots
2 stalks celery
1 sm. onion
1 chicken bouillon cube
1/4 c. parsley (fresh or flaked)
2 whole clove
Kluski or med. egg noodles
1/3 c. rice
Salt and pepper

Place chicken parts in an 8 quart pot. Add water until chicken is just covered. Cover and cook for 1 hour. While chicken is cooking, slice carrots and celery; chop onion. Remove chicken from pot; set aside to cool.

Strain soup broth and rinse the pot to remove residue. Return soup broth to the pot. Add 7 cups water, vegetables, parsley, cloves and bouillon cube. Simmer. When chicken has cooled, remove from bones. Add chicken, rice and noodles to soup. Salt and pepper to taste. Simmer 1 hour or more.