Ingredients
3
cups homemade or canned ready-to-serve chicken broth
3
cups water
1
cup baby-cut carrots
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped ( 1/2 cup)
2
cloves garlic, finely chopped
2
tablespoons chicken bouillon granules
1
tablespoon chopped fresh parsley
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
cup frozen egg noodles (from 12-ounce bag)
2
cups cut-up cooked chicken
Preparation
Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven.
Stir in noodles; reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender.
