Herbed Chicken Soup

• 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
• 2-1/2 quarts water
• 4 medium carrots, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 5 chicken bouillon cubes
• 2 tablespoons dried parsley flakes
• 1 tablespoon dried thyme
• 1 teaspoon each rubbed sage and poultry seasoning
• 1 teaspoon salt, optional
• 1/2 teaspoon pepper
• 1 large bay leaf
• 1 package (12 ounces) frozen noodles or 2 cups cooked noodles

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/herbed-chicken-soup/ (may not work)