1.5 to 6 lb. stewing chicken
8 c. water
1 med. onion, chopped
4 tsp. salt
1/4 tsp. pepper
1 sm. pkg. egg noodles
3 carrots, cleaned and sliced
4 stalks celery, sliced
2 sprigs parsley
2 tbsp. flour
Lg. pot

Place chicken in pot, cover with water. Add onion, salt, pepper and carrots, cover and bring to a boil. Simmer for 2 to 2 1/4 hours. Remove chicken, cool and debone. Discard skin and bones. Bring remaining broth to boil. Add noodles, celery and parsley. Cover and simmer 10 minutes. Add chicken. Blend 1/4 cup cold water into flour. Add to broth. Cook and stir until slightly thickened. Serves 8.