Chicken Noodle Soup-Earlene

1 whole or cut up chicken

3 quarts cold water

1 cup diced carrots

1 cup diced celery

1/2 cup chopped onion

Parsley

1 bay leaf

2 teaspoons salt

Place chicken in large kettle with cold water. Cover and bring slowly to boil. Remove scum from top of water. Add vegetables, bay leaf and salt. Cover; simmer very gently about 3 hours, occasionally removing scum if any forms. Remove chicken when tender. Cool. Remove bone. Boil noodles in separate kettle until fluffy cooked. Add noodles and pieces of chicken to original broth mixture. Serve hot.