Ingredients
- 2 cans chicken broth
- 2 cans water soup
- 1/8 poultry seasoning
- 2 cups chicken (cooked)
- 1 cup egg noodles
- 1/4 cup carrot (chopped)
- 1/4 cup celery (chopped)
- 1 tbsp onion (finely chopped)
- 1 tbsp parsley (fresh chopped)
- 1/8 tsp thyme leaves (dried)
In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 20 minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally. Serving Size: Makes about 7 cups or 4 main-dish servings.
