I haven't been feeling well so of course chicken noodle soup is the one thing that always makes me feel better. This is just like my homemade recipe the only difference is this recipe calls for sage and poultry seasoning, and a bay leaf. I found this in TOH holiday. I hope this is as comforting for you as it is for me.

Ingredients

16 serv.

broiler-fryer chicken, cut up↗1
quarts water↗2 1⁄2 quarts
medium carrots, sliced↗4
medium onion, chopped↗1
cup celery, chopped↗1⁄2 cup
chicken bouillon cubes↗5
tablespoons dried parsley flakes↗2 tablespoons
tablespoon dried thyme↗1 tablespoon
teaspoon dried sage↗1 teaspoon
teaspoon poultry seasoning1 teaspoon
teaspoon salt (optional)↗1 teaspoon
(optional)
teaspoon pepper↗1⁄2 teaspoon
large bay leaf↗1
(12 ounce) package frozen noodles, cooked (I use Reames brand)↗1

Step-by-step instructions

1
In a dutch oven place the first 12 ingredients in pot.
2
Cover bring to a boil; skim fat.
3
Reduce heat; cover and simmer 1 hour or until chicken is tender.
4
Remove chicken; allow to cool.
5
Debone and cut chicken into chunks.
6
Skim fat from broth; bring to a boil.
7
Return chicken to kettle.
8
Add cooked noodles, heat through.
9
Remove bay leaf.

Source: food.com

Original recipe ↗

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