Ingredients
4 whole broiler/fryer chickens (3 to 4 pounds each)10 quarts water3 bunches celery, chopped2 pounds carrots, sliced2 large onions, chopped2 jars (8 ounces each) chicken base1/4 cup dried parsley flakesSalt and pepper to taste2-1/2 pounds uncooked fine egg noodles
Preparation
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.
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.
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.
