Cooking Chicken and Stock: Add chicken, water, onion, celery, carrots, seasoning, salt and pepper to stock pan and allow to cook till chicken is tender and throughly cooked, approximately 35-45 minutes. Chicken will literally fall off the bone.

Once chicken is cooked, remove from the pan and allow to cool. Once cool remove the meat from the bone and reserve for soup.

Strain the stock and reserve for soup, discard the vegetables.

Soup: Saute the carrots, celery and onion in butter for several minutes until tender then add the stock to the pan and bring to a boil.

Once the stock is to a rolling boil add the noodles. When noodles are cooked through, add the the chicken to warm.

Lastly add the Parmesan cheese and heavy cream and simmer for a couple of more minutes.

Salt and pepper to taste.