CHICKEN NOODLE SOUP
 
5  12 oz pkgs Reames Home Style Frozen Egg Noodles 
  (in frozen section)
26 cups water
20 chicken bouillon cubes
2 chopped/minced onions
2 bunches celery, chopped fine with some of the green leaves
3 whole chickens, roasted in oven, meat separated from bone, 
keeping the larger bones for the pot, to cook with soup
1 1/2 cup chopped fresh parsley
salt/pepper to taste
 
Put water, chicken, onion, celery and parsley in a large pot
or Dutch oven.  Bring to a boil, add bouillon cubes, dissolve.
Let simmer for 15 or 20 minutes.  Drop in frozen noodles and stir
to separate.  Simmer 1 hour or longer.