My Own Chicken Noodle Soup from Scratch

• 1 broiler-fryer chicken, rinsed
• 1 large onions or 2 medium onions, halved
• 10 whole peppercorns
• 1 star anise
• 8 -10 whole allspice
• 2 bay leaves
• 1 (14 ounce) can chicken broth
• water
• salt
• thin egg noodles

1. Place chicken and onions in a stockpot and add water to cover.
2. Set on high heat to bring to a boil.
3. At this point use a tea-ball or a doubled up cheesecloth to enclose the peppercorns, star anise, allspice and bay leaves.
4. Break up the bay leaves if you have to.
5. Drop into the stock pot.
6. Add kosher or regular salt, about 1 teaspoons.
7. Simmer the soup for at least an hour, and taste after 45 minute Turn the chicken over twice.
8. While the soup simmers boil your favourite soup noodles, mine are a local noodle but I use the dried cappelini in a pinch.
9. Drain and rinse the noodles with cold water when they are just done.
10. Set aside.
11. To the chicken soup add in the one can of chicken broth.
12. Taste and add water if it's too strong, but it never is.
13. Simmer a minute.
14. Pick off the chicken meat you like into your bowl, add noodles, add the broth and maybe more salt and pepper.
15. It's good.

chicken, onions, peppercorns, anise, whole allspice, bay leaves, chicken broth, water, salt, thin egg noodles

Taken from www.food.com/recipe/my-own-chicken-noodle-soup-from-scratch-141366 (may not work)