Chicken and Tortilla Noodles

1 chicken
1 medium onion
1/4 teaspoon celery salt
1/4 teaspoon sage
1/8 teaspoon pepper
1/4 teaspoon seasoned salt
1 tablespoon dried parsley
1 bay leaf
1 package medium-size flour tortillas

Cook chicken in water until done, with onion, celery salt, sage, pepper, seasoned salt, parsley and bay leaf. Remove chicken and debone. De-fat broth, then chill overnight.

Return chicken to broth; add salsa. Simmer.

Roll flour tortillas, 3 to 4 at a time, as you would homemade noodles, and cut. Add to
broth and cook 7 to 10 minutes until done.