Susan McDonald's Memorial Chicken Soup

1. In a 6 quart pot, simmer chicken, celery, carrot, onion, peppercorns and 1 tablespoon seasoned salt in 4 quarts water until chicken falls apart 2. Removed chicken from pot, let cool. 3. Skin bone and tear into pieces, set aside 4. Strain broth and return to pan pressing as much of the liquid from the vegetables as possible through sieve. 5. Bring to a boil. Cook noodles in boiling broth 6 minutes. 6. Add chicken bouillon cubes, stirring to mix well. Stir in cream of chicken soup. 7. Stir in chicken pieces, add parsley flakes, minced onion, pepper to taste and heat thoroughly.