To make the stock: in a stock pot, place chicken, celery, carrot, onion, parsley and broth, water, or a combination of the two, to equal 4 1/2 cups. Bring to a boil, uncovered, reduce heat to simmer and cover. Simmer for 45 to 50 minutes.

Remove chicken from pot to cool. Strain and measure the broth, adding water to equal 6 cups. Wipe out stock pot.

In the stock pot, add the stock sliced carrots and celery, onion, salt and allspice. Bring to a boil, uncovered. Cover and reduce to simmer. Simmer for 15 minutes

Uncover add noodles and chicken. Bring to a boil, and boil until noodles are tender, 7 to 10 minutes. Adjust seasoning.