Chicken Mushroom Soup

1. In large Dutch oveni, place chicken breasts.
2. Add water, celery, onion, salt pepper and bay leaves.
3. Bring to a boil over high temperature; reduce heat to low and simmer, covered, about 30 minutes.
4. Remove chicken and bay leaves; skim off fat from broth.
5. Add carrots and macaroni rosettes and return to a boil.
6. Lower heat and simmer about 10 minutes or until rosettes are tender.
7. Remove skin and bones from chicken and discard; chop chicken into bite-size pieces.
8. Add chicken, mushrooms and parsley to Dutch oven and cook until mushrooms are done, about 5 minutes.