Chicken Noodle Soup

• 1 large stewing chicken
• 4 c. chopped celery
• 8 c. sliced carrots
• 1 small jar bouillon cubes
• 2 cans College Inn chicken broth
• 3 heaping Tbsp. parsley
• salt to taste
• dash of pepper
• 1/2 doz. bay leaves
• 1 large pkg. thin noodles

1. In 20 quart
2. canner,
3. boil
4. stewing chicken with canner 1/2 full of water.
5. When
6. done,
7. save
8. water.
9. Pick
10. meat
11. off bones, then put meat
12. back
13. in canner with water.
14. Add College Inn chicken broth and fill
15. up rest of canner with water.
16. Add celery and carrots and boil for 10 to 15 minutes.
17. Add rest of ingredients including noodles;
18. no need to boil again.
19. Put in canning jars.
20. Pressure can
21. quarts
22. for
23. 15 minutes and pints for 10 minutes.
24. Makes approximately 18 quarts.

stewing chicken, celery, carrots, bouillon cubes, chicken broth, parsley, salt, pepper, bay leaves, thin noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698100 (may not work)