1 1/2 to 2 lbs. chicken parts
3 stalks celery, cut up
1 onion, sliced
2 bay leaves
1 1/2 to 2 tsp. peppercorns or pepper to taste
6 c. hot water
2 carrots, shredded (about 1 c.)
1 to 1 1/2 c. fine egg noodles
2 tsp. salt

In 4-quart casserole, combine chicken, celery, onion, bay leaves, peppercorns and water. Cover with lid. Cook at HIGH 10 minutes and at MEDIUM-LOW 25 to 30 minutes, or until chicken is tender; stir twice. Strain broth into bowl and pour back into casserole. Add carrots, noodles and salt to broth; cover. Cook at HIGH 7 to 8 minutes.

Meanwhile, remove chicken from bones. Add chicken to soup. Let stand, covered, 7 to 8 minutes, or until noodles are tender. Yield: 8 servings.