Directions

• 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. Serve desired amount. Cool remaining soup;
• transfer to freezer containers. Freeze for up to 3 months.
• To use frozen soup: Thaw in the refrigerator overnight. Place in a
• saucepan and heat through.
• Yield: 64 servings (1 cup each).