Chicken And Noodles

• 1 whole chicken or chicken pieces
• 5 to 6 c. water
• 2 stalks celery with leaves
• 1 Tbsp. onion, chopped
• 2 tsp. salt
• 1/2 tsp. pepper
• fresh parsley or 1 Tbsp. dried
• 2 (14 oz.) cans chicken broth
• 5 bouillon cubes
• chicken seasoning or chicken salt to taste
• 1 pkg. noodles

1. Remove the skin from 1 whole chicken or chicken pieces (hold under warm water and pull skin off; skin removes rather easy). Place chicken or chicken pieces in pan; add enough water to cover chicken (about 5 to 6 cups).
2. Add celery that has been cut into 1 to 2-inch pieces (including few leaves), chopped onion, parsley, salt and pepper.
3. Cover and cook until tender.
4. Add water if chicken broth decreases below desired level.
5. Remove chicken from broth; cool and remove from bone.
6. Be sure that small bones do not remain in broth (I strain the broth to be assured of removing all small bones).
7. Cut chicken into bite-size pieces and set aside.

chicken, water, stalks celery, onion, salt, pepper, parsley, chicken broth, bouillon cubes, chicken seasoning, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142907 (may not work)