Herbed Chicken Noodle Soup - cooking recipe

Ingredients

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)

Preparation

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