Chicken Soup

• 4 to 5 lbs cut-up frying chickens, skin removed
• 2 quarts (8 cups) water
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup celery leaves (optional)
• 1 bay leaf (optional)
• 1 tsp salt
• 1 tsp sage
• 5 carrots, cut into 1/2-inch slices
• 1 can whole tomatoes
• 1 cup frozen corn
• 1 cup uncooked whole wheat Egg Noodles

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