1 (3 lb.) broiler-fryer, skinned
4 c. water
3 celery leaves
1/4 tsp. poultry seasoning
1/4 tsp. dried whole thyme
1/3 c. sliced green onions
1/2 c. sliced celery
1/2 c. sliced carrot
2 tbsp. minced parsley
1/4 tsp. coarsely ground pepper
2 c. water
1 tsp chicken-flavored bouillon granules
1 c. uncooked egg noodles
1 bay leaf

Combine broiler-fryer, water, celery leaves, poultry seasoning and thyme in Dutch oven and bring to a boil. Cover; reduce heat and simmer 45 minutes. Remove chicken from broth and let cool. Strain chicken broth; discard celery leaves and fat. Return to Dutch oven and add onions plus the remaining ingredients.

Cover and simmer for 20 minutes. Bone and coarsely chop chicken; add to broth mixture and cook an additional 5 minutes. Remove bay leaf. Contains 201 calories. Makes 6 to 8 servings.