This recipe is from Haaretz's archives.   1 whole chicken cut
into 8 parts 1 carrot cut into cubes 1 onion cut into cubes 1
celery cut into cubes 1 head of parsley chopped finely 500 grams
of thin egg noodles 2 tablespoons of chicken soup mix 2 liters
of water   1. Fill a wide-bottomed pot with the 2 liters of
water and add all the ingredients except the egg noodles.  2.
Bring the liquid to a boil and skim off the fat from the top of
the soup. Let the soup cook on a low heat for another 40
minutes.  3. After 40 minutes have passed, add egg noodles and
let cook for another 7 minutes.  4. Adjust seasoning and serve.