Chicken Vegetable Soup

I'm a "90 percent vegetarian", but It'd be difficult for me to take the full plunge ~ and that's partly because I'd miss my homemade chicken vegetable soup ;o) I did change the original recipe by doubling the veggies, which makes it even more delicious! Generally I make it several times during the winter months, usually when I feel a cold coming on... there's something about this soup that just makes me feel better??...

Ingredients

• 4 quarts water
• 2 pound chicken breast or whole chicken (skin on)
• 1 onion, peeled and cut in half, 4 whole cloves inserted
• 1 whole celery stock, cut in half
• 2 teaspoons salt
• 1/2 teaspoon black pepper

PLUS:

• 2 cups celery, including leaves, diced
• 2 cups carrots, peeled and diced
• 2 cups brussels sprouts, cored and thinly sliced
• 2 tablespoons parsley
• 8 ounce package frozen peas, about 2 cups
• 3 cups noodles, cooked
• Additional salt and pepper to taste, if desired

1. Put water, chicken, 1 onion with whole cloves,  celery stock, salt and pepper in large pot and bring to a boil; lower heat and simmer, covered, for 2 hours. Remove chicken to cool. Remove celery and onion and discard.
2. While the chicken is cooking, prepare the veggies (celery, carrots, and brussels sprouts).
3. Add celery, carrots, brussels sprouts, and parsley to soup. Remove skin and bone from chicken, cut up and return to pot. Bring to a boil; lower heat and simmer for 45 minutes; add peas and cook an additional 15 minutes.
4. Add drained and rinsed noodles to soup 5 minutes before serving (they will get too soft if added earlier); add additional salt and pepper, if desired.