1 roaster chicken, cut up
2 tbsp. oil
2 celery stalks, cut up
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried sage
2 c. water
2 carrots, halved
2 med. potatoes, pared & quartered
2 med. onions, quartered
1 (8 oz.) pkg. noodles
1/4 c. flour
1/4 c. water

Wash and dry chicken pieces. Brown chicken in hot oil until golden brown. Add celery, salt and pepper and sage. Saute for about 3 minutes, stirring. Add 2 cups of water, cover and bring to a boil and allow to simmer for 30 minutes. Add carrots and cook for 10 minutes. Add potatoes and onions and simmer covered for 15 minutes until done.

Coat noodles in salted water, drain and keep hot. Mix 1/4 cup water and 1/4 cup flour until smooth. Add 1/2 cup broth from chicken. Blend well and then stir into chicken pot. Bring to a boil, stirring well. Reduce heat and add cooked noodles. Simmer for 5 minutes until heated through.

To serve: Remove to serving bowl and sprinkle with parsley.

NOTE: Add 1 teaspoon of chicken bouillon to the 2 cups of water to enhance the chicken flavor if you like. A good one dish meal.