Chicken Noodle Soup

2 - 3 lbs. chicken

6 cups water

1/3 cup chopped onion

2 tsp. salt

1 tsp. pepper

1 bay leaf
1/2 Tblsp. dried basil

Bring above ingredients to a boil in a large pot.  Cover and simmer 1 1/2 hours.  Remove chicken and cool.  Dice chicken and set aside.  Skim fat from broth and remove bay leaf.

1-2 tblsp. chicken bouillon granules or soup base

water

2 carrots, sliced

1/2 onion, chopped

1 cup chopped celery

2 tblsp. parsley

2 cups uncooked extra-wide egg noodles
1 can condensed cream of chicken soup

1 cup milk

To soup pot, add bouillon and enough water to make 8 - 9 cups.  Bring to a boil.  Add carrots and gently boil for 10 minutes.  Add remaining ingredients and gently boil for another 8 minutes.  Add milk and diced chicken; heat through.