Vegetable-Chicken Noodle Soup - cooking recipe

Ingredients

6 c. chicken broth
1 c. chopped celery
1/2 c. chopped carrot
1/2 c. chopped potato
1 tsp. fresh rosemary or 1/4 tsp. dried
1 Tbsp. minced fresh parsley
1 tsp. balsamic vinegar
1 1/2 tsp. fresh thyme or 1/2 tsp. dried
1/4 tsp. black pepper
2 oz. egg noodles
1 c. diced chicken

Preparation

Place 1/3 cup chicken broth, celery, carrots and potatoes with spices in a large saucepan.
Cover and cook over medium heat until vegetables are tender.
Stir occasionally.
Stir in remaining broth.
Bring to a boil and add noodles.
Cook until noodles are tender.
Stir in chicken.
Reduce heat to medium and simmer until heated through.
Makes 6 (1 1/2 cup) servings.