Guppy's Chicken Noodle Soup

• 1 whole chicken
• 1 large yellow onion, chopped
• 1 bunch celery, chopped
• 3 (15 ounce) cans chicken broth
• 12 cup parsley flakes
• 4 garlic cloves, minced
• 1 tablespoon black pepper
• 14 cup chicken bouillon granule
• 1 tablespoon sea salt
• 1.5 (32 ounce) packages yolk-free wide egg noodles
• 12 cup butter

1. Place chicken in stock pot, fill with water until chicken is covered; On high heat, boil chicken until cooked completely.
2. Usually 30-45 minutes.
3. Remove chicken (do not discard water).
4. In the stockpot, add onion, celery, chicken broth, parsley flakes, garlic, pepper, chicken boullion and salt to water; turn to low heat.
5. Remove skin from chicken and de-bone chicken.
6. Shred chicken into bite size pieces; add to stockpot.
7. Let simmer for 30 minutes.
8. Add noodles and butter, cook until noodles are soft.
9. About 15 minutes.
10. Serve.

chicken, yellow onion, celery, chicken broth, parsley flakes, garlic, black pepper, chicken bouillon granule, salt, egg noodles, butter

Taken from www.food.com/recipe/guppys-chicken-noodle-soup-291101 (may not work)