Simmer the chicken until tender in salted water in a covered saucepan (a frying chicken will take about 45 minutes). Remove the chicken from the broth & cool. Remove the skin and bones; chop the meat.

Skim most of the fat from the broth. Add water, if needed, to make five cups & bring to a boil. Add chicken, vegetables, and poultry seasoning. Cover and simmer for 20 minutes. Add parsley and noodles & simmer uncovered 10 minutes or until noodles are tender.