Chicken Noodle Soup - cooking recipe

Ingredients

1 whole chicken
1 lb. carrots, cubed
1 extra large onion, diced
1 c. diced celery
1/2 c. barley
2 Tbsp. parsley flakes
2 c. crushed tomatoes
2 Tbsp. chicken concentrate base
1 1/2 c. elbow egg noodles

Preparation

Boil chicken in 6 to 7 quarts of water in large kettle.
Boil on medium heat for 1 1/2 to 2 hours, adding water to keep 6 to 7 quarts of water at all times.
Remove from heat and remove chicken from water.
Let cool.
Cut all meat from bones into 1/2 to 1-inch size chunks and return to kettle.
Add carrots, celery, onions, tomatoes, chicken concentrate and barley.
Simmer 1 hour.
Add noodles 10 minutes before serving.