Chicken and Vegetable Noodle Soup

Directions

1. Divide chickens and water between 2 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.
2. Add 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.
3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-sized pieces. Add to soup; heat through.