Chicken Soup for 80

8 1/2 pounds of diced chicken
2 stalks chopped celery (use leaves)
4-5 pounds shredded carrots
2 pounds chopped onions
2 tablespoons minced garlic
1/4 cup of parsley
1/4 cup of basil
2 tablespoons black pepper
2 1/2 gallon chicken broth
4 pounds of noodles

Saute vegetables and spices. Add chicken broth
then chicken in large cooker. Add noodles before serving.