Ingredients
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up2-1/2 quarts water4 medium carrots, cut into 1/2-inch pieces1 medium onion, chopped1/2 cup chopped celery5 chicken bouillon cubes2 tablespoons dried parsley flakes1 tablespoon dried thyme1 teaspoon each rubbed sage and poultry seasoning1 teaspoon salt, optional1/2 teaspoon pepper1 large bay leaf1 package (12 ounces) frozen noodles or 2 cups cooked noodles
Preparation
In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.
