From early childhood you can remember your parents offering chicken soup to fend off that first cold air of the fall. A savory broth, rich with vegetables and lots of diced chicken, conjures up all of the fond memories of youth. (Yeah, you can make a great soup with store-bought noodles but you owe it to yourself to make at least one batch of homemade noodles in your lifetime.)

• 1 batch homemade noodles
• 5 ribs celery
• 1 clove garlic
• 2 boneless skinless chicken breast
• 1 42-ounce can chicken broth
• 2 teaspoons dried sage
• Salt and pepper, to taste (but its better with a lot of pepper)

• 5 medium carrots
• 1 medium onion
• 2 medium potatoes
• 2 boneless skinless chicken thighs
• 2 quarts water
• 1 tablespoon butter
• 4 tablespoons instant chicken bouillon

1. Prepare a batch of cooked homemade noodles.
2. Peel carrots and slice in 1/4-inch rounds. Set aside.
3. Trim and destring celery stalks and slice in 1/4 inch slices. Set aside.
4. Peel potatoes and cut into 1/4 inch dice. Set aside.
5. Peels and fine chop onion. Peel garlic and mince. Set aside.
6. Cut raw chicken in ½ inch pieces.(If slightly frozen it is easier to cut.) Set aside.
7. In 10-quart pot, place the prepared vegetables and chicken. Add chicken broth and water. Over medium high heat, bring to a boil. Reduce heat and simmer for 30 minutes or until carrots and celery are tender.
8. While chicken is simmering, add chicken bouillon, sage, butter and salt and pepper. Stir frequently.
9. When vegetables are tender, taste broth and adjust seasonings to taste. Add noodles, stir and heat through.
10. Serve with slices of buttered crusty French bread.