Homestyle Chicken-Noodle Soup

• 1 (3 lb.) broiler-fryer chicken, cut up
• 4 c. water
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 1 Tbsp. chicken bouillon granules
• 2 tsp. poultry seasoning
• 16 peppercorns
• 1 c. medium noodles
• 1 tsp. salt

1. In a 4-quart casserole dish, arrange chicken with bony pieces in center and meaty pieces to outer edges.
2. Add water; stir in onion, celery, carrot, chicken bouillon and poultry seasoning.
3. Tie peppercorns in cheesecloth and add soup.
4. Cover; microwave on High for 20 minutes or until boiling.
5. Then microwave on Medium-low for 15 minutes.
6. Rearrange chicken and add noodles.
7. Cover and microwave at Medium-low for 30 minutes until noodles are tender, stirring several times and give dish a 1/2 turn once.
8. Remove chicken pieces and peppercorns from soup.
9. Skim excess fat from soup.
10. Remove bones and skin from chicken.
11. Discard bones and skin. Cut up chicken and return 1 1/2 cups.
12. Refrigerate remaining chicken for another use.
13. Microwave soup on High for 5 minutes or until heated through.

chicken, water, onion, celery, carrot, chicken bouillon granules, poultry seasoning, peppercorns, noodles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82022 (may not work)