INGREDIENTS
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3 medium carrots, peeled and cut into 1-inch pieces
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2 medium parsnips, peeled and cut into 1-inch pieces
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1 cup pearl onions* or frozen small whole onions
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2 stalks celery, cut into 1-inch pieces
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3 whole chicken legs (drumsticks and thigh) (about 3 pounds), skin removed
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon dried sage, crushed
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 14 ounce can chicken broth
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1/4 cup dry sherry
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1 12 ounce package frozen egg noodles
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3/4 cup frozen peas
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4 fresh sage leaves (optional)