Cooking Light's Chicken Noodle Soup

• 2 quarts water
• 3 lbs bone-in chicken
• 1 large onion, cut in 8 wedges
• 6 sprigs fresh parsley
• 3 bay leaves
• 1 garlic clove
• 8 peppercorns
• 1 cup carrot, sliced
• 34 cup celery, chopped
• 12 cup onion, chopped
• 18 teaspoon rubbed sage
• 34 teaspoon salt
• 12 teaspoon pepper
• 4 ounces uncooked medium egg noodles
• 12 cup frozen peas

1. Place the first seven ingredients in a large Dutch oven and bring to a boil.
2. Reduce heat, cover, and simmer 45 minutes or until chicken is tender.
3. Remove chicken from broth; strain broth, discarding solids (keep broth).
4. Let each cool separately in the refrigerator for 15 minutes.
5. Discard skin and bones; cut chicken into bite-sized pieces and add back to broth.
6. Cover and chill 8 hours.
7. Skim fat from broth and discard; set aside.
8. Coat a large Dutch oven with cooking spray; place over medium heat until hot.
9. Add carrot, celery, and onion; saute 10 minutes.
10. Add broth, sage, salt, and pepper; bring to a boil.
11. Add noodles; reduce heat and simmer, uncovered, 10 minutes.
12. Add peas and continue cooking until noodles are tender.

water, chicken, onion, parsley, bay leaves, garlic, peppercorns, carrot, celery, onion, sage, salt, pepper, egg noodles, frozen peas

Taken from www.food.com/recipe/cooking-lights-chicken-noodle-soup-294363 (may not work)