In a large soup pot, cover the chicken leftovers with cold water. Add an onion ( trimmed, but with the skin on), 2 stalks of celery, 1 carrot, and 2 bay leaves to the pot. Bring to a boil, then turn down the heat and simmer, partially covered, for at least 2 hours. Add water as needed.

Strain solids from broth, and discard.

(At this point, you can freeze or refrigerate the broth until you are ready to make soup.)

Put the strained broth back into the soup pot. Add 1 stalk chopped celery, 2 peeled and sliced carrots, 1 trimmed, peeled, and chopped onion, and salt & pepper to taste. Cover and simmer until vegetables are soft.

While the soup is cooking, make the egg noodles according to package directions, and drain. You could put the noodles directly into the boiling soup pot, but I like the broth to stay clear, so I cook the noodles separately.

When the veggies are soft and the flavors have melded (about 30 min.- 1 hour), add the reserved chicken meat, cooked noodles, and chopped parsley to the pot. Allow all ingredients to heat through.

Serve and enjoy!