Title: Chicken noodle soup
 Categories: Soups, Poultry
      Yield: 12 Servings
 
      1 lb Chicken pieces - boned &
           -skinned
      1    Onion, chopped
      2    Bay leaves
      8    Whole pepper corns
      6    Carrots, sliced
      6    Ribs of celery, sliced
      1 tb Lemon juice
      1 tb Dried dill
      4 oz Egg noodles, cooked
 
  To make stock: In a large sauce pot combine chicken pieces, onion, bay
  leaves, peppercorns, half the carrots, half the celery and 8 cups
  water. Bring to a boil; cover and simmer for 1 hour. Strain and
  discard vegetables and bay leaves. Return stock to pot. Shred chicken
  and add to stock. Add remaining vegetables, dill, lemon juice. Bring
  to a boil; cover and simmer for 15 minutes (vegetables tender crisp).
  Stir in noodles. Serve or refrigerate. Makes about 12 1 cup servings.
  Each serving = 94 cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29
  mg sodium. Percebt of calories from fat = 29 %