3 lbs. chicken (whole or parts to equal)
20 c. cold water
6 med. onions
2 lg. cloves garlic
2 tbsp. salt (or to taste)
2 tbsp. chicken bouillon (powdered type)
8 med. carrots, sliced or diced
5 stalks celery, sliced or diced
1 tbsp. parsley
Pepper to taste
8-10 oz. fine noodles

Use 12 quart pot. Cut up chicken and skin as much as possible. Rinse and throw in pot with 6 medium onions, 2 garlic cloves, salt, bouillon, and water. Bring to boil; cover and simmer about 2 1/2 hours. Remove chicken to cool. Remove rest of debris and fat. Bring back to boil and add carrot and celery; reduce heat. Cover and cook about 20 minutes. Add cut up chicken, parsley, and pepper. Bring back to boil and add noodles. Cook, uncovered, until tender (about 10 minutes).