1 stewing chicken, cut up
2 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil leaves
1 bay leaf
4 med. carrots
1/2 lb. small white onions
1 c. fine noodles, uncooked
1 tbsp. finely chopped parsley

Place chicken and 5 cups water in large pot. Add seasonings. Simmer covered for 1 1/2 hours or until chicken is just tender. While chicken is cooking, prepare and cut up vegetables. Remove chicken and bay leaf from broth.

Skim off fat. Bring broth to boiling and add carrots and onions. Simmer 45 minutes. Remove chicken from bone. Ten minutes before vegetables are done, add noodles and chicken pieces. Cook 10 minutes longer. Sprinkle with parsley.