1 lg. (3 to 4 lb.) chicken
1 rib celery with leaves attached
1 carrot
1 onion, quartered
8 whole peppercorns
Seasoned salt
4 qt. water
1 (12 oz.) pkg. wide egg noodles
2 bouillon cubes or chicken broth flavor packets
4 (10 3/4 oz.) cans condensed cream of chicken soup
Parsley flakes
Red pepper flakes (optional)
About 1 tbsp. minced onion
Pepper

In a very large 6-quart pot, simmer chicken, celery, carrot, onion, peppercorns and 1 tablespoon seasoned salt in water until chicken falls apart. Remove chicken from pot. Let cool, then skin, bone and tear into pieces. Set aside.

Strain broth and return to pan, pressing as much of the liquid from vegetables as possible through sieve or wring in cheesecloth. Bring to a boil. Cook noodles in boiling broth 6 minutes. Add bouillon cubes, stirring to mix well. Stir in undiluted cream of chicken soup. Stir gently to dissolve lumps, but try not to break noodles too much. Stir in chicken pieces. Add parsley flakes, red pepper flakes, minced onion, pepper and additional salt, if desired. Heat through. Serve to hungry crowd with lots of hot buttered cornbread.