Instructions: Place chicken in pot. Cover with cold water. Add onion, carrots, celery, salt, and pepper. Bring to boil, lower heat to simmer, cover, and cook 1 1/2 hours.

Remove chicken from broth. Remove flesh from bones, chop, cover with plastic wrap, and refrigerate. Refrigerate broth overnight. Remove hardened fat. Remove carrots from soup, mash, and return to soup. Bring to boil.

Add noodles to soup and cook 6 to 8 minutes. Add chicken and parsley. Heat. Serve.

This recipe yields 10 servings.

Serving size: 1 cup.

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