Herbed Chicken Noodle Soup

• 1 broiler-fryer chicken, cut up
• 2 1/2 quarts water
• 4 medium carrots, sliced
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 5 chicken bouillon cubes
• 2 tablespoons dried parsley flakes
• 1 tablespoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper
• 1 large bay leaf
• 1 (12 ounce) package frozen noodles, cooked (I use Reames brand)

1. In a dutch oven place the first 12 ingredients in pot.
2. Cover bring to a boil; skim fat.
3. Reduce heat; cover and simmer 1 hour or until chicken is tender.
4. Remove chicken; allow to cool.
5. Debone and cut chicken into chunks.
6. Skim fat from broth; bring to a boil.
7. Return chicken to kettle.
8. Add cooked noodles, heat through.
9. Remove bay leaf.

chicken, water, carrots, onion, celery, chicken bouillon cubes, parsley flakes, thyme, sage, poultry seasoning, salt, pepper, bay leaf, frozen noodles

Taken from www.food.com/recipe/herbed-chicken-noodle-soup-255193 (may not work)