Cover the chicken completely with water and then add an additional 4 cups of water to the pot.
Boil the water and remove the foam as it boils. This process should take about an hour.
Turn down the heat and let the soup simmer for another hour. Keep removing the foam while it simmers.
While the water is simmering peel and chop the parsnip into small pieces. Peel and quarter the onion. And, wash and chop the celery.
After about 2 hours, Pull out the chicken, de-bone it and chop it into smaller chunks. Place the chicken along with all the vegetables back into the pot and let it simmer for another hour. Then add salt and pepper to taste.
Boil the noodles in a separate pot. When they are done, drain the pot and add the noodles to each bowl of soup. Don’t combine the leftover noodles with the soup unless you plan on eating leftovers the next day. The noodles will get soggy. This also make freezing the soup easier.