Chicken And Cavatelli

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5 cups canned low-sodium chicken broth or homemade stock

1 bay leaf

1 onion, cut into thin slices

2 ribs celery, cut into 1/2-inch pieces

3 carrots, cut into 1/2-inch pieces

1 teaspoon dried sage

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all)

3/4 pound frozen cavatelli, egg noodles, or dumplings

2 tablespoons butter, softened

2 tablespoons flour

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