Chicken Noodle Soup

1  gallon		Water
1		(4 lb.) whole chicken, cut into piece
1		Large Onion, peeled and halved
3		Bay Leaves
10		Whole Black Peppercorns
2/3  cup		Bunch Celery, leaves reserved
1  cup		Lb. Whole Carrots
3  tablespoons		Chopped Lemon Grass (optional)
1/4		C. Chicken Bouillon powder
1		Lb. Carrots, peeled and sliced
1/3		Bunch Celery, chopped and Leaf reserved
1		8 OZ. package dry egg noodle

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Noodle Soup ingredients. The serving size for any ingredient in Chicken Noodle Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.) Place chicken and water in a large pot over high heart and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.

2.) Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots, and lemon grass in the pot and simmer, covered 1 hour.

3.) Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

4.) Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.

5.) Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.