3 - 3 1/2 lbs. cut up fryers
6 c. hot water
2 c. chopped celery (1/4 inch slices)
1 c. chopped onion
1 tsp. thyme
1 tsp. marjoram
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped parsley
3 med. carrots, (1 inch pieces)
1 tbsp. basil
1 tbsp. bay leaves
2 c. uncooked medium egg noodles

In Dutch oven, cover chicken with water. Cook covered over medium-high heat for 10 minutes. Add vegetables and remaining ingredients, except noodles. Cover; cook over medium-high heat for 20 minutes. Remove chicken pieces; add noodles. Return to full boil, skimming off fat during cooking. Remove chicken from bones. Reduce heat to low. Add chicken. Cook until noodles are tender, 20 to 25 minutes.