2 1/2 qts. water
1 whole frying chicken, about 3 1/4 lbs.
salt to taste
3 fresh parsley sprigs
2-3 chicken bouillon cubes
2 c. sliced celery
1 (8 oz.) pkg. noodles
2 c. sliced carrots
1 med. onion, coarsely chopped
1/4 c. chopped parsley

Combine water, chicken, salt and parsley. Bring to boil. Reduce heat and simmer covered, about 1 hour or until chicken is done. Remove chicken, strain and reserve broth. (Cool and degrease broth. If so, reheat broth.) Add bouillon to broth. Heat to boiling point. Add celery, carrots, onion, salt and pepper. cook at rolling boil, covered, about seven minutes. Gradually add noodles so soup continues to boil, stirring occasionally until noodles are done. Cut chicken in bite size pieces, discard skin and bone. Add chicken and chopped parsley to soup. Heat to serving temperature. Makes 3 quarts.