Chicken Noodle Soup

Trim fat from fryer and place in kettle with water, salt, quartered onion, bay leaf and chicken bouillon cubes. Cover and bring to a boil. Simmer until chicken is very tender, about two hours.

Skim fat and strain broth off the chicken. Cut chicken from bones set aside.

Slice celery and carrots. Bring broth to boil add carrots and cook three minutes. Add celery and cook two minutes.

Add homemade noodles and continue boiling about 10 minutes or until noodles are done. Stir in chicken and chopped parsley. Simmer, uncovered, 30 minutes. Serves 810.