Chicken And Noodle Soup
INGREDIENTS:
1 Whole Chicken
1 Bay Leaf
1 Onion, Cut Into Thin Slices
2 Ribs Celery, Cut Into 1/2 Inch Pieces
"3 Carrots, Cut Into 1/2"" Pieces"
1 Teaspoon Dried Sage
1 1/2 Teaspoons Salt
1/4 Teaspoon Freshly Ground Black Pepper
12 Ounces Frozen Noodles Or Flat Dumplings
2 Tablespoons Butter, Softened
2 Tablespoons Flour
DIRECTIONS:
Place the chicken in a large pot and fill with water to cover chicken about an inch. Bring to a boil. Cover and reduce heat. Simmer for 1 to 1-1/2 hours.
Remove chicken from broth. Skim fat from broth. Clean the chicken off the bones, discarding bones, cartilege and skin. Cut up the chicken into bite-sized pieces.
Add the bay leaf, onion, celery and carrots to the chicken broth. Bring back to a boil. Lower the heat and simmer for 5 minutes. Add the sage, salt, pepper and chicken and simmer partially covered for 25 minutes.
Add the frozen noodles or dumplings to the pot and cook for the length of time directed on the package.
In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot and whisk the butter mixture into the liquid. Simmer until thickened, 1-2 minutes.