Simmer chicken until tender in a medium stockpot, with garlic, onion and sage, and a teaspoon of salt. Remove from heat. When cool enough to handle, remove meat from bones, discarding skin and bones. Return chicken to stockpot.
Boil the egg noodles according to package directions in a separate pan. Rinse broccoli cuts under cold running water until no ice crystals remain. Add parsley and broccoli cuts to stockpot and simmer until tender.
Add cream of chicken soup to stockpot; add the mozzarella, 2 tablespoons of butter and 1/2 cup of milk (or cream). Add salt and pepper to taste. Garnish with fresh parsley and grated parmesan cheese, if desired.
Variations: Add Minute Rice during last 5 minutes of cooking or break angel hair pasta into soup during final 10 minutes.
Enjoy.
Submitted by: Amy Finkbine
