Chicken And Vegetable Noodle Soup

• 4 whole broiler/fryer chickens (3 to 4 pounds each)
• 10 quarts water
• 3 bunches celery, chopped
• 2 pounds carrots, sliced
• 2 large onions, chopped
• 2 jars (8 ounces each) chicken base
• 1/4 cup dried parsley flakes
• Salt and pepper to taste
• 2-1/2 pounds uncooked fine egg noodles

1. Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
2. Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

water, celery, carrots, onions, chicken base, parsley flakes, salt, egg noodles

Taken from www.tasteofhome.com/recipes/chicken-and-vegetable-noodle-soup/ (may not work)