1 (3 1/2 - 4 lb.) broiler fryer
8-10 c. water
1/4 tsp. dried whole basil
1 tbsp. chopped fresh parsley
1/4 tsp. celery salt
1/8 tsp. garlic salt
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
4 med. carrots, chopped
1 sm. onion, chopped
1 c. fine egg noodles

Combine first 9 ingredients in a large Dutch oven; cook 1 1/2 hours or until chicken is tender. Remove chicken and discard bay leaf. Let chicken cool. Remove meat from bones and dice meat; set aside.

Bring chicken broth to a boil; add carrots and onion. Simmer 30 minutes; add meat and noodles. Cook 15 minutes. Yield: 6 servings.