Consider adding gingerroot for a zesty flavor twist. Stir 2 tablespoons minced ginger in with the broth.

3 medium onions, chopped (1 1/2 cups)
3 stalks celery, sliced (1 1/2 cups)
2 cloves garlic, minced
1 Tbsp. olive oil or butter
3 lb. meaty chicken pieces (drumsticks, thighs, and breast halves), skinned
4 cups reduced-sodium chicken broth
1 cup water
4 carrots, sliced (2 cups)
1 Tbsp. snipped fresh thyme
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 16-oz. pkg. frozen egg noodles
4 tsp. cornstarch
1 1/2 cups frozen peas
2 Tbsp. lemon juice
Fresh Thyme sprigs (optional)

1. In a Dutch oven cook onions, celery, and garlic in olive oil just until tender. Add chicken pieces, broth, water, carrots, 1 tablespoon thyme, bay leaf, poultry seasoning, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 25 to 30 minutes or until chicken is no longer pink. Remove from heat. Remove chicken; set aside to cool slightly. Return pan to heat; bring broth mixture to boiling. Add frozen noodles and bring to boiling again. Reduce heat and cook, covered, for 20 to 25 minutes or until noodles are desired doneness. Meanwhile, remove meat from bones; discard bones. Chop the chicken. Remove bay leaf from noodle mixture and discard. Add cooked chicken to noodle mixture.

2. In a small bowl dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to pan along with peas and lemon juice. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Garnish with thyme sprigs. Makes 8 servings.

SLOW-COOKER DIRECTIONS: In 5- to 6-quart slow cooker place onion, celery, garlic, carrots, thyme, bay leaf, poultry seasoning, salt, and black pepper (omit olive oil and cooking of vegetables in oil). Place chicken pieces on top of vegetables. Pour chicken broth over chicken, omitting the 1 cup water. Cover; cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove bay leaf; discard. Meanwhile, in a separate pan cook noodles according to package directions; drain. Remove chicken from bones; discard bones. Chop chicken; return to cooker with cooked noodles, peas, and lemon juice. (Omit cornstarch and water thickening step.) Stir to combine. Garnish as directed, if desired.

PRESSURE-COOKER DIRECTIONS: For the 3 pounds chicken, use skinned, bone-in chicken thighs. In 6-quart pressure cooker cook onion, celery, and garlic in hot oil, just until tender (3 minutes). Add remaining ingredients (including noodles) except for peas, cornstarch, and lemon juice. Lock lid in place. Bring to pressure over high heat; immediately remove cooker from heat. Set cooker aside to depressurize. Remove chicken; set aside to cool slightly. Remove meat from bones; discard bones. Chop the chicken. Remove bay leaf from noodle mixture and discard. Add cooked chicken to noodle mixture. Thicken with cornstarch and water and add peas and lemon juice as directed in master recipe. Garnish as directed, if desired.

Per serving: 360 cal., 6 g fat (1 g sat. fat), 138 mg chol., 568 mg sodium, 43 g carbo., 4 g dietary fiber, 31 g protein.

NOTE: Homemade chicken soup, with thick egg noodles and chunky vegetables, does wonders for the spirit as well as what ails you. The pressure cooker yields fork-tender chicken in minutes, speeding up the process. Thyme, lemon juice, and ginger add freshness.