Easy Homemade Chicken Noodle Soup

Ingredients

• 2  bay leaves 
• 1 teaspoon pepper black
• 4  peppercorns black
• 1 cup carrots sliced ( 2 medium)
• 1 cup celery chopped ( 3 celery stalks)
• 3  celery stalks cut in half
• 1.5 pounds chicken breasts bone-in
• 4 cups extra wide egg noodles whole wheat uncooked (such as Ronzoni Healthy Harvest)
• 32 ounce less-sodium chicken broth fat-free
• 1 cup onion chopped ( 1 medium)
• 1 cup peas green frozen
• 0.5 teaspoon salt 
• 5 cups water 

Equipment

• bowl
• frying pan
• sieve
• dutch oven
• cutting board

Directions

1. Place first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done.
2. Transfer chicken to a cutting board, and remove chicken from bones, discarding skin and bones. Coarsely chop chicken.
3. Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids. Return liquid to pan.
4. Add onion and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 13 minutes. Stir in chopped chicken, noodles, and remaining ingredients. Cover and simmer 10 minutes.