Ingredients
1/4 cup diced carrot2 tablespoons diced celery2 tablespoons chopped onion1 teaspoon butter2-1/2 cups reduced-sodium chicken broth2/3 cup diced cooked chicken1/4 teaspoon salt1/4 teaspoon dried marjoram1/4 teaspoon dried thymeDash pepper1/2 cup uncooked medium egg noodles1 teaspoon minced fresh parsley
Preparation
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
