Chicken Noodle And Vegetable Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chicken broth
8 oz. boned skinless chicken breast halves
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed
dash of poultry seasoning
1 oz. fine noodles (1/2 c.)

Preparation

In a large saucepan, bring broth to boiling.
Cut chicken into 1/2-inch cubes and add to broth.
Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling.
When broth boils, reduce heat.
Add noodles.
Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.
Serves 3.