Easy Homemade Chicken Noodle Soup

• 1 1/2 pounds bone-in chicken breasts
• 3 celery stalks, cut in half
• 2 bay leaves
• 4 black peppercorns
• 5 cups water
• 1 cup chopped onion (about 1 medium)
• 1 cup chopped celery (about 3 celery stalks)
• 1 cup sliced carrot (about 2 medium)
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 4 cups uncooked whole wheat egg noodles (such as Ronzoni Healthy Harvest)
• 1 cup frozen green peas
• 1 teaspoon black pepper
• 1/2 teaspoon salt

1. Place first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a cutting board, and remove chicken from bones, discarding skin and bones. Coarsely chop chicken.
2. Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids. Return liquid to pan. Add onion and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 13 minutes. Stir in chopped chicken, noodles, and remaining ingredients. Cover and simmer 10 minutes.

celery stalks, bay leaves, black peppercorns, water, onion, celery, carrot, chicken broth, whole wheat egg noodles, frozen green peas, black pepper, salt

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