Chicken Noodle Soup (Mary)

1 chicken

2 qt. water

2 tsp. Salt

3 carrots, cut diagonally in 1/4 inch slices

2 large celery sticks, cut diagonally in 1/4 inch slices

1 medium Spanish onion, thinly sliced

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1/4 teaspoon sage

1 teaspoon celery salt

1 tablespoon chopped parsley

3 cups uncooked egg noodles

1/4 cup flour

1 can evaporated milk

3/4 cup butter

Cook chicken in water and salt until tender, about 1½ hours. Remove chicken from broth. Cool. Remove chicken from bones. To broth, add carrots, celery, and onion. Cook until tender. Add seasoning. Add noodles; cook until tender. Make thickening by adding flour to canned milk. Pour slowly into soup, bring to boil, and stir until thickened. Add butter to soup; stir until melted. Add pieces of chicken.