Chicken Noodle Soup

8 Cup Water
2 lbs. Chicken 
8 Bouillon Cubes
2 Carrots, diced or shredded (optional)
2 Celery Stalks, chopped (optional)
2 ½ Cup Kluski Noodles
1 Tablespoon Parsley Flakes

Place water in a stock pot and bring to a boil. Add chicken and simmer until cooked and tender. Remove chicken from water and shred chicken. Throw away any waste parts. Save the water as you strain the broth through a flour sack type kitchen towel. Return water to the pot and bring to a boil. Add Bouillon Cubes, Carrots, and Celery. Add noodles and cook until noodles are done. Add Chicken and Parsley Flakes. 

Freezer Option
After adding the celery, DO NOT cook the Noodles. Add Chicken and Parsley and allow soup to cool. Move to a storage container and freeze. When ready to prepare, thaw in the fridge 24 hours before consuming then bring to a boil in a pot. Meanwhile, prepare the noodles as directed on the packaging. Strain and add to the warm soup mixture.