After-Work Chicken Noodle Soup

By carvalhohm

Ingredients

• 2 cups cut-up rotisserie or other cooked chicken
• 2 medium stalks celery, chopped (1 cup)
• 2 medium carrots, sliced (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 cloves garlic, finely chopped
• 7 cups chicken broth (from two 32-oz cartons)
• 1 cup uncooked wide egg noodles (2 oz)

Preparation

Step 1

In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.

Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.