CHICKEN NOODLE SOUP

When I had the Eatery open a couple of years ago this is the chicken
noodle soup that I made. We were selling over a 20 gallon pot of this
soup each day alone, along with the other 12 + soups each day. This is
my favorite chicken noodle soup. Enjoy.

2 whole cut up frying chickens
1 gallon spring water
4 whole celery stalks cut up into 1/2 " pieces cut on this angle -> /
4 lbs of carrots skinned and cut into 1/2" pieces on this angle -> /
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 No Yolk 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.