Home Made Chicken Noodle Soup!

• 1 whole chicken
• 1 large onion, peeled and root trimmed
• water to cover
• 1 tablespoon whole black peppercorns
• 4 carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 1 cup diced celery
• 1 (16 ounce) package egg noodles
• 2 tablespoons chopped fresh parsley, or to taste
• salt to taste

1. Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
2. Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
3. Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
4. Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
5. Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
6. While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
7. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

chicken, onion, water, whole black peppercorns, carrots, parsnips, celery, egg noodles, fresh parsley, salt

Taken from www.allrecipes.com/recipe/229253/home-made-chicken-noodle-soup/ (may not work)