| 2 | cans | chicken broth | condensed* |
| 2 | cans | water | * |
| 1/4 | cup | celery | chopped |
| 1/4 | cup | carrot | chopped |
| 1 | tablespoon | onion | finely |
| 1 | tablespoon | parsley leaves | |
| 1/8 | teaspoon | poultry seasoning | |
| 1/8 | teaspoon | thyme leaves | dried, crushed* |
| 2 | cups | chicken | cooked and diced |
| 1 | cup | egg noodles | medium size |
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.
First published: 1996-01-27 last updated: 2012-03-31





