Senegalese Chicken - cooking recipe

Ingredients

1 whole chicken (about 3 1/2 lb.)
1 (14.5 oz.) can chicken broth
1 small onion, sliced
1/3 c. celery leaves
1 Tbsp. curry powder
2 1/2 tsp. salt
1/8 tsp. pepper
milk (as needed)
1/2 lb. fine egg noodles
1 (10 oz.) box frozen peas, thawed
4 eggs
1 c. heavy cream
1 c. slivered almonds, toasted

Preparation

Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover. Simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read thermometer inserted in thigh without touching bone reads 180\u00b0. Remove chicken to platter. Strain broth into 2-cup measure. Discard solids. Skim fat from liquid. Add milk to broth, if necessary, so broth measures a total of 2 cups. Remove skin and discard. Remove meat from bones. Discard bones. Cut meat into bite-size pieces and place in large bowl. Cook noodles according to directions. Add peas during last 2 minutes of cooking. Drain well.