The Ultimate Chicken Soup

• 1 (3 to 4 lb.) chicken
• 1 stalk celery with leaves
• 1 carrot
• 1 onion, quartered
• 8 whole peppercorns
• 6 whole cloves
• 1 Tbsp. seasoned salt
• 1 (12 oz.) pkg. wide egg noodles
• 2 chicken bouillon cubes
• 4 cans cream of chicken soup
• parsley flakes
• red pepper flakes (optional)
• 1 Tbsp. minced onion
• black pepper

1. In a 6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves and salt in 4 quarts of water until chicken falls apart.
2. When cooked, remove chicken from pot; let cool, then skin, bone and tear into pieces.
3. Set aside.
4. Strain broth and return to pot.
5. Add chicken bouillon cubes, stirring to mix well. Stir in cream of chicken soup; stir to dissolve lumps.
6. Bring to a boil.
7. Add noodles and cook 6 minutes.
8. Stir in chicken pieces. Add parsley flakes, red pepper flakes, minced onion, black pepper and additional salt, if desired.

chicken, celery, carrot, onion, peppercorns, cloves, salt, wide egg noodles, chicken bouillon cubes, cream of chicken soup, parsley flakes, red pepper, onion, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747473 (may not work)