3-lb. boiling chicken
4 stalks celery
1 lg. onion
3 sm. carrots
2 T. parsley
1 lb any kind noodles
2 chicken bouillon cubes
In a large pot place chicken; cover with water. When done (tender) remove chicken. Debone and skin chicken. Remove all other chicken parts not needed. Skim off fat. Add chopped celery, onions, sliced carrots, parsley and 2 bouillon cubes to broth. Add chicken pieces. Cook until all vegetables are tender. Cook noodles per directions. Drain; add to chicken broth. Simmer and serve.
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