1 (2 1/2 to 3 lb.) broiler, fryer chicken, cut up
14 c. hot water, divided
1 med. onion, cut into wedges
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1 c. sliced carrots
1 c. sliced celery
2 tbsp. chicken instant bouillon
1 tsp. basil leaves
1 tsp. parsley flakes
8 oz. pkg. egg noodles, uncooked

Combine chicken, 8 cups water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer, covered until chicken is tender, about 1 hour. Remove chicken, cool slightly. Remove and discard skin and bones. Cut meat into bite-size pieces.

With slotted spoon, remove onion, and bay leaves. Skim fat from broth. Add remaining 6 cups water, the chicken, carrots, celery, bouillon, basil and parsley to broth. Bring to a boil. Reduce heat; simmer covered just until carrots are tender. Add egg noodles. Simmer until noodles are done, 10-15 minutes, stirring occasionally.