3 lb chicken, pieces
6 c Swanson chicken broth
2 large celery stalks, sliced
1 c carrots, sliced
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp McCormick pepper
1 tsp Morton salt
1/2 c No Yolks egg noodle



In a Dutch oven cook chicken until tender. Remove, let cool and remove meat from bones.

Add vegetables, herbs, seasonings and noodles to broth and cook until tender.

When vegetables and noodles are tender, add shredded chicken. Simmer for 15-20 minutes.


Source : allrecipes,com


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