Chicken Noodle Soup - cooking recipe

Ingredients

1 large stewing chicken
4 c. chopped celery
8 c. sliced carrots
1 small jar bouillon cubes
2 cans College Inn chicken broth
3 heaping Tbsp. parsley
salt to taste
dash of pepper
1/2 doz. bay leaves
1 large pkg. thin noodles

Preparation

In 20 quart
canner,
boil
stewing chicken with canner 1/2 full of water.
When
done,
save
water.
Pick
meat
off bones, then put meat
back
in canner with water.
Add College Inn chicken broth and fill
up rest of canner with water.
Add celery and carrots and boil for 10 to 15 minutes.
Add rest of ingredients including noodles;
no need to boil again.
Put in canning jars.
Pressure can
quarts
for
15 minutes and pints for 10 minutes.
Makes approximately 18 quarts.