| 1 | In deep 4-quart casserole, arrange chicken with bony pieces in center and meaty pieces to outer edges. |
| 2 | Add water. |
| 3 | Stir in onion, celery, carrot, chicken bouillon granules and poultry seasoning. |
| 4 | Tie peppercorns in cheesecloth and add to soup. |
| 5 | Cover. |
| 6 | Microwave at full power (high) for 20 minutes or until beginning to boil. |
| 7 | Microwave at 30% (medium low) for 15 minutes. |
| 8 | Rearrange chicken pieces. |
| 9 | Stir in noodles, being sure noodles are under broth. |
| 10 | Cover. |
| 11 | 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. |
| 12 | Remove chicken pieces and peppercorns from soup. |
| 13 | Skim excess fat from soup. |
| 14 | Remove bones and skin from chicken. |
| 15 | Discard bones and skin. |
| 16 | Cut up chicken and return to soup. |
| 17 | Microwave soup at full power (high) for 5 to 6 minutes or until heated through. |
