Chicken And Noodle Soup

• 1 stewing chicken (about 4 pounds), cut up
• 3 quarts water
• 2 cans (14-1/2 ounces each) chicken broth
• 5 celery ribs, coarsely chopped, divided
• 4 medium carrots, coarsely chopped, divided
• 2 medium onions, quartered, divided
• 2/3 cup coarsely chopped green pepper, divided
• 1-1/4 teaspoons pepper, divided
• 1 bay leaf
• 2 teaspoons salt
• 8 ounces uncooked medium egg noodles

1. In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.
3. Strain broth and skim fat; return broth to stockpot. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender.

stewing chicken, water, chicken broth, celery, carrots, onions, green pepper, pepper, bay leaf, salt, egg noodles

Taken from www.tasteofhome.com/recipes/chicken-and-noodle-soup/ (may not work)