Ingredients
- 2 quarts chicken bouillon
- 1 cup sliced carrots
- 1 cup fresh or frozen green peas
- 1 cup chopped celery
- 1 teaspoon salt
- 2 cups diced cooked chicken
- 1/2 (8-ounce) package medium-size egg noodles, cooked and drained
- 1 teaspoon dried whole rosemary
- 1 teaspoon dried whole thyme
How to Make It
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.
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CookL:JG
