INGREDIENTS
7 1/2 cups
canned low-sodium chicken broth, preferably homemade stock
2
bay leaf
1 1/2
onions, cut into thin slices
3
ribs celery, cut into ½-inch pieces
4
carrots, cut into ½-inch pieces
1 1/2 tsp
dried sage
2 tsp
salt
1/2 tsp
fresh-ground black pepper
4
organic chicken breast
about 4-5 cups cooked egg noodles (al dente)
3 tbsp
butter, softened
3 tbsp
flour