2 cans chicken broth 2 soup cans of water 1/4 c. chopped celery 1/4 c. chopped carrot 1 T. finely chopped onion 1 T. chopped parsley 1/8 tsp. poultry seasoning 1/8 tsp. dried crushed thyme 2 c. cooked chicken, diced 1 c. med. egg noodles, cooked
In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce to low heat. Cover; cook 20 minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles. Heat through.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.