Ingredients

• 2 (15-oz.) cans fat-free chicken broth (or use homemade)
• 2 (15-oz.) cans water (or more depending on preference)
• 1/4 c. chopped celery
• 1/4 c. chopped carrots
• 1 Tbsp. onion, finely chopped
• 1/2 tsp. dried parsley
• 1/8 tsp. poultry seasoning (optional)
• 1/8 tsp. dried thyme leaves, crushed
• 2 c. chicken, cooked and diced
• 1 c. medium egg noodles

Directions

In 3-quart saucepan, combine broth, water, celery, carrots, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling while stirring occasionally. Reduce heat to low. Cover and cook for 20 minutes or until vegetables are tender, stirring occasionally. Add the chicken and noodles. Heat thoroughly and stir occasionally until noodles are tender.

Makes 4 (main-dish) servings.

Per Serving: about 180 calories, 3.5 grams (g) of fat, and 9 g carbohydrate.