Chicken Noodle Soup

• 1 chicken, cut up (3 1/2 to 4 lb.)
• 1 tsp. whole allspice
• 1 tsp. whole peppercorns
• 4 carrots, peeled and chopped
• 4 ribs celery, chopped
• 1 tsp. onion powder
• salt
• 1 (12 oz.) pkg. frozen egg noodles
• 4 Tbsp. chopped parsley

1. Rinse chicken pieces well and remove skin.
2. Place in a large pot (4 to 6-quart) and cover with cold water.
3. Place whole allspice and peppercorns in a tea strainer (or cheesecloth) and add to chicken; simmer until chicken is thoroughly cooked (1 to 2 hours). Remove spices and chicken from broth and debone and cut up chicken in bite-size pieces.
4. Add carrots, celery, chicken and onion powder to broth and simmer 30 minutes.
5. Add water as needed.
6. Add noodles and simmer 30 minutes or more.
7. Just before serving, stir in chopped parsley.

chicken, whole allspice, peppercorns, carrots, celery, onion powder, salt, frozen egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164786 (may not work)