Directions

1. In a large pot combine chicken, hash browns, carrots, celery, onion, sage, poultry seasoning, 8 cups water, and salt and pepper to taste; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until chicken is no longer pink (165°F).
2. Using a slotted spoon, remove chicken from pot. Chop chicken; set aside.
3. Add bouillon cube to pot; stir to dissolve. In a small bowl whisk together cornstarch and 2 tablespoons cold water; stir into pot. Cook and stir until soup thickens.
4. Return chicken to pot; cook just until heated through. Stir in parsley (if desired). Ladle soup into bowls, and serve.