Ingredients:
*6 carrots, peeled and diced
*1/2 cup diced celery
*1/2 of a yellow onion, diced
*2 teaspoons margarine
*7 cups fat free chicken broth (not reduced sodium) (1 jumbo can + 1 regular size can)
*2 cans chicken breast chunks in water, drained (10-13 oz. each)
*1/2 teaspoon salt
*1/2 teaspoon dried marjoram
*1/4 teaspoon dried thyme
*1/8 teaspoon black pepper
*3 dashes of parsley flakes
*2 1/2 cups egg noodles
Directions:
In a large saucepan, melt the margarine. When the pan is hot, saute the carrots over medium heat for about 3 minutes. Add the celery, and saute for about 5 more minutes. Add the onion and saute until onion is tender and transparent. Be sure that the veggies do not brown.
Stir in the chicken broth, the canned chicken, and all the seasonings. Increase heat to high. Bring to a boil. As soon as it boils, reduce heat to medium-low.
Add noodles, and simmer for about 12 minutes or until noodles are tender. Turn the heat down to the lowest setting to keep warm until you are ready to serve.
