Basic Chicken Noodle Soup

Cover whole chicken with cold water and bring to a boil. Simmer for at least one hour and let cool in broth for best flavor. You can do this in the crock pot the night before. (As you boil the chicken, you can also skim off the "scum" from the top of the broth, to make the broth more pure) After cooling, drain the broth back into pot and add the following chopped vegetables: 4 carrots, 4 ribs of celery, 1 large onion, 3 cloves of garlic. Debone chicken and chop or shred. Add back to pot. (If you only want to use some of the chicken, freeze the rest in a freezer bag for later use in quick casseroles) Add some fresh chopped parsley, 4-5 chicken bullion cubes, and salt and pepper to taste. Add water if needed. Let simmer until vegetables are tender to your preference. Add about 4 cups of egg noodles in last 10 or 15 minutes of cooking. Check noodles for your preferred tenderness as well.