In deep 4-quart casserole, arrange chicken with bony pieces in center and meaty pieces to outer edges. Add water. Stir in onion, celery, carrot, chicken bouillon granules and poultry seasoning. Tie peppercorns in cheesecloth and add to soup. Cover. Microwave at full power (high) for 20 minutes or until beginning to boil. Microwave at 30% (medium low) for 15 minutes. Rearrange chicken pieces. Stir in noodles, being sure noodles are under broth. Cover. Microwave at 30% (medium low) for 30 minutes or until noodles and chicken are tender, stirring several times and giving dish a half turn once. Remove chicken pieces and peppercorns from soup. Skim excess fat from soup. Remove bones and skin from chicken. Discard bones and skin. Cut up chicken and return to soup. Microwave soup at full power (high) for 5 to 6 minutes or until heated through. EAT-L - Chris Marksberry crissyma
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.9mg||1 %|
|Potassium 276.5mg||7 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 8.6g|
|Protein 2.3g||3 %|
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Calories per serving: 56
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