Take one whole chicken. Put in stock pot. Add 4 quarts water and bring to boil. Skim. Cover and simmer for 2 hours. Turn off heat and let stand for 3 hours or overnight. Standing lets mineral and vitamins seep into soup. Remove chicken from soup. Skim off fat. Debone chicken. Part of meat can be kept back for salad or hot dish.

Add 6 stalks celery, 2 carrots cut fine, 2 potatoes, 2 onions, 1 tablespoon dried parsley. Salt and pepper to taste. Let simmer until vegetables are done. Add chicken pieces and bring back to boil. 2 cups noodles can be added with vegetables. Freezes well.