Chunky Chicken Noodle Soup

• 1 (3-pound) broiler-fryer, cut up and skinned
• 4 cups water
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 3 celery tops
• 2 cups water
• 2 ounces uncooked medium egg noodles
• 1/2 cup sliced celery
• 1/2 cup sliced carrot
• 1/3 cup sliced green onions
• 2 tablespoons minced fresh parsley
• 2 teaspoons chicken-flavored bouillon granules
• 1/4 teaspoon coarsely ground black pepper
• 1 bay leaf
• Additional coarsely ground black pepper (optional)

1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
2. Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.
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water, poultry seasoning, thyme, celery, water, egg noodles, celery, carrot, green onions, parsley, chickenflavored bouillon granules, ground black pepper, bay leaf, ground black pepper

Taken from www.myrecipes.com/recipe/chunky-chicken-noodle-soup (may not work)