Chicken Noodle Soup

INGREDIENTS
1-2 servings Your Whey Protein (stir in at end of cooking cycle)
1 1/2 gallon water
2 pounds chicken, cut into pieces
1/2 large onion, peeled
3 bay leaves
5 whole black peppercorns
1/2 pound carrots
1/8 cup chicken stock
4 ounces dry egg noodles
Salt and pepper (optional)
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover, and simmer, skimming fat as needed, 30 minutes.  Place peeled onion, bay leaves, peppercorns, and whole carrots in the pot and simmer covered 1 hour. Strain mixture and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained mixture to pot over high heat, and stir in chicken stock and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes or until carrots are tender.  Add noodles to the pot and simmer until cooked, about 10 minutes more. Stir in chicken and heat through. Stir in Your Whey Protein Season to taste with salt and pepper(optional).