Rinse chicken breast (Kosher chicken is best!) under cold water. Pat with salt to season. Place in large pot or dutch oven and cover with water. Add celery stalks, whole. Peel and add onions and parsnip/sweet potato, whole. Add carrots. Bring to a boil over high heat. Cover and reduce heat to a simmer. Simmer for 1 1/2 hours-2 hours or until chicken is cooked.
Remove chicken, onions, celery and parsnip. Add chicken boulion, salt and pepper to taste. Continue to simmer while cooking noodles in a seperate pot. Drain and rinse noodles. Put noodles in the bottom of your bowl and top with soup. Enjoy!
Varriations: Take cooked chicken off the bone and add to finished soup. Make Matza Balls (found in Ethnic section of most grocery stores) and add to finished soup.