1 fryer (3 1/2 lb.) chicken, cut up
2 1/2 qt. water
4 medium carrots, sliced into 1/2-inch pieces
1 medium onion, chopped
1/2 c. chopped celery
5 chicken bouillon cubes
2 tbsp. dried parsley
1 tbsp. dried thyme
1 tsp. each sage and poultry seasoning
1/2 tsp. pepper
1 large bay leaf
2 c. cooked noodles

In a 4-quart pan, place all ingredients except noodles. Cover and bring to boil; skim fat off. Reduce heat, cover and simmer 1 1/2 hours. Remove chicken and cool, then debone. Skim fat again then return chopped chicken to boiling broth. Add noodles and heat. Remove bay leaf.

Serves 16.