Instructions: Place chicken in large pot and cover with water. Add 1 onion, 1 cup celery and 1 cup carrots. Add bay leaves and peppercorns and bring to boil. Reduce heat to medium and simmer 1 hour. Skim fat occasionally. Remove chicken and set aside to cool.

Strain chicken broth and reserve. Discard bay leaves. Separate chicken meat from bone and cut into cubes. Discard bones.

In medium pot, saute remaining celery, carrots and onion in olive oil until tender, 15 to 20 minutes. Add reserved chicken broth, white pepper, thyme, oregano and cabbage. Bring to boil. Add egg noodles and simmer until tender, 5 minutes. Add peas and chicken and simmer 20 minutes. Season to taste with salt.

This recipe yields 8 servings.

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