1 (3 lb.) broiler-fryer chicken, cut up
4 c. water
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1 tbsp. chicken bouillon granules
2 tsp. poultry seasoning
16 peppercorns
1 c. medium noodles
1 tsp. salt

In a 4-quart casserole dish, arrange chicken with bony pieces in center and meaty pieces to outer edges. Add water; stir in onion, celery, carrot, chicken bouillon and poultry seasoning. Tie peppercorns in cheesecloth and add soup. Cover; microwave on High for 20 minutes or until boiling. Then microwave on Medium-low for 15 minutes. Rearrange chicken and add noodles. Cover and microwave at Medium-low for 30 minutes until noodles are tender, stirring several times and give dish a 1/2 turn once. Remove chicken pieces and peppercorns from soup. Skim excess fat from soup. Remove bones and skin from chicken. Discard bones and skin. Cut up chicken and return 1 1/2 cups. Refrigerate remaining chicken for another use. Microwave soup on High for 5 minutes or until heated through.