In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and sage. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncovered, 10 to 15 minutes or until carrots are almost tender.
Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.
Nutritional information per serving: Calories: 225; Total Fat: 3.9 g; Cholesterol: 77.6 mg; Sodium: 427 mg; Carbohydrates: 21 g; Fiber: 3.5 g; Sugars: 3.5 g; Protein: 27.1 g
