Ingredient 2 cans chicken broth, condensed — (CAMPBELL’S)
2 cans Water — soup
1/4 cup celery — chopped
1/4 cup carrot — chopped
1 Tbsp onion — finely chopped
1 Tbsp fresh parsley — chopped
1/8 tsp Poultry seasoning
1/8 tsp. thyme leaves — dried, crushed
2 cups chicken — cooked & diced
1 cup medium egg noodles (cooked) — (1 cup uncooked)
In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 20 minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally. Serving Size: Makes about 7 cups or 4 main-dish servings.