Chicken Noodle Soup

Method

1. 1Quarter 1 onion, carrot and celery. Place the remaining half onion in the cavity of the chicken. Put the chicken in a large pot with the chopped vegetables, fresh herbs, bay leaves, peppercorns, salt and poultry seasoning. Fill with water.
2. 2Cover and bring to a boil over high heat. Reduce heat and simmer over low heat, partially covered, for 1.5-2 hours.
3. 3Remove the chicken, separate the meat and discard the bones. Strain the broth through cheesecloth.
4. 4Bring 8 cups of strained broth to a boil. Add the sliced carrots and chopped celery. Boil for 5 minutes. Meanwhile, cook the egg noodles separately in salted water according to package instructions. Drain and set aside.
5. 5Add the chicken to the broth and cook for about 2 minutes until heated through. Season with salt and pepper. Place noodles in the bottom of each plate, pour the soup over the top and serve.