Chicken-Rotelle Soup - cooking recipe

Ingredients

2 chicken breasts, split
1/4 c. margarine
1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 Tbsp. parsley, chopped
1 tsp. salt
2 bay leaves
1/2 tsp. thyme
8 c. chicken broth
2 c. Rotelle macaroni
1/2 lb. zucchini, sliced
1/2 lb. fresh mushrooms

Preparation

Remove skin and fat from chicken.
In Dutch oven, brown chicken in melted margarine.
Remove chicken.
Saute onion, celery and carrots until tender.
Add parsley, salt, bay leaves, thyme, 4 cups chicken broth and the chicken.
Bring to a boil.
Cover and reduce heat and simmer 1 hour.