Welcome Spring! With Some Chicken Soup from the Farm!

• 1 lb chicken breast, boneless, skinless (or thighs)
• 1 12 quarts water
• 12 cup onion, chopped
• 12 cup celery, chopped
• 2 tablespoons celery leaves, chopped (dried-1 tablespoon)
• 1 bay leaf
• 1 garlic clove, minced
• 1 teaspoon kosher salt (to taste)
• 14 teaspoon pepper
• 1 teaspoon sage (ground between hands)
• 3 carrots, cut into 1/2 inch slices diagonally
• 1 (14 1/2 ounce) can chopped tomatoes (or whole you chop)
• 12 cup frozen corn
• 1 cup whole wheat egg noodles

1. Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
2. Bring to boil, cover, turn down heat to simmer for 25 minutes.
3. Skim and discard fat.
4. Remove chicken, cool a bit, and tear chicken into bite size pieces.
5. Add tomatoes, corn, and noodles.
6. Bring to second boil, add chicken pieces.
7. Cook simmering for 15 minutes until hot and done.

chicken breast, water, onion, celery, celery, bay leaf, garlic, kosher salt, pepper, sage, carrots, tomatoes, corn, whole wheat egg noodles

Taken from www.food.com/recipe/welcome-spring-with-some-chicken-soup-from-the-farm-359449 (may not work)