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Chicken Noodle Soup

2 whole cut up frying chickens
1 gallon spring water
4 whole celery stalks cut 1/2" pieces diagonally
4 lbs carrots skinned cut 1/2" pieces diagonally
1/4 cup chicken boullion or 15 bullion cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
Salt and pepper to taste
1 bag noodles

In a large pot place chicken parts into the pot with the water.
bring to a boil and cook 20 mins at high boil. reduce heat and
simmer, another hour. remove all chicken and add everything else.
bring to boil reduce heat and simmer. Remove all the meat from the
chicken and on a cutting board chop up the meat coarsely and add
back into the pot. Add the chicken skins back into the soup and
let them in there while it is cooking remove them before you add
the noodles Add the noodles 30 mins before you are ready to serve.

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