Chicken Noodle Soup

• 3 to 4 lb. chicken breasts
• 1 rib celery
• 1 carrot
• 1 onion, quartered
• 8 whole peppercorns
• 1 Tbsp. seasoned salt
• 4 qt. water
• 1 (12 oz.) pkg. wide egg noodles
• 2 bouillon cubes or chicken broth flavor packets
• 4 (10 3/4 oz.) cans cream of chicken soup
• parsley flakes
• red pepper flakes
• minced onion (about 1 Tbsp.)
• pepper

1. In a large pot, simmer chicken, celery, carrot, onion, peppercorns and seasoned salt in water until chicken falls apart. Remove chicken from pot.
2. Let cool, then skin, bone and tear into pieces.
3. Set aside.
4. Remove vegetables from broth, pressing as much of the liquid from vegetables as possible.
5. Bring broth to a boil.
6. Cook noodles in boiling broth 6 minutes.
7. Add bouillon cubes, stirring to mix well.
8. Stir in undiluted cream of chicken soup.
9. Stir gently to dissolve lumps, but try not to break noodles too much.
10. Stir in chicken pieces.
11. Add parsley flakes, red pepper flakes (if desired), minced onion, pepper and additional salt if desired.
12. Heat through.
13. Serve to hungry crowd with lots of hot buttered cornbread.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297568 (may not work)