1 whole frying chicken (4 lb.), cut up
4 stalks celery, chopped
2 lg. onions, diced
Salt to taste
Pepper to taste
4 tbsp. parsley flakes
4 carrots, diced
1 lb. egg noodles
1 lg. can Swansons chicken broth

Into an 8 quart covered pan, put chicken parts, celery, onion, parsley flakes, salt and pepper. Cover with water and cook for 1 hour or until chicken is tender. Remove chicken from stock, let cool and remove meat from bones. Dice meat.

While chicken is cooling, cook diced carrots until tender. Return chicken meat to pot and add cooked carrots, including water in which carrots were cooked. Add chicken broth. Cover pot and simmer on low heat for 3/4 hour. Add noodles and continue to cook on low heat until noodles are at desired consistency. This soup can be frozen.