Ingredients:
• 3 pounds of chicken
• 3 bay leaves
• 6 peppercorns
• 7 stalks of celery
• 2 cups chicken broth
• 1 large onion, minced
• 3 carrots, sliced julienne style
• 1 tablespoon dried parsley
• 1 pack thin egg noodles (I prefer wheat pasta)
• 10 oz package frozen peas
• 1 teaspoon ground white pepper
• 1/2 teaspoon Accent seasoning

Cut chicken into manageable pieces and place in 6 quart or larger stock pot and cover with water. Add the bay leaves, peppercorns and 3 of the celery stalks broken in half. Cook under high heat until water comes to a boil. Reduce the heat and simmer for 1 hour or until meat falls from the bone.

Remove the chicken and strain the broth, returning the broth to the pot. Add the chicken broth, minced onion, remaining celery (minced), carrots, parsley and noodles (break noodles into 1/2 and then 1/2 again if using wheat pasta). Cook over high heat until noodles are soft.

In the meantime, chop the chicken into bite size pieces and add to the sauce along with the peas. Season with salt, pepper and Accent seasoning. Cook for 10 minutes longer or until the peas are heated through.