Chicken Noodle Soup

• 1 c. chopped celery
• 1 c. chopped onion
• 1/4 c. butter or margarine
• 3 qt. water
• 3 to 4 c. diced cooked chicken or turkey
• 1 c. sliced carrots
• 3 Tbsp. chicken-flavor instant bouillon
• 1 tsp. dried basil, crushed
• 1/4 to 1/2 tsp. pepper
• 1 bay leaf
• 1/2 of 1 lb. pkg. uncooked Creamette egg noodles
• 1 Tbsp. chopped parsley (optional)

1. Cook and stir celery and onion in melted butter in Dutch oven over medium-high heat until vegetables are tender.
2. Meanwhile, heat water in medium saucepan over high heat to a simmer.
3. Stir water, chicken, carrots, bouillon, basil, pepper and bay leaf into Dutch oven.
4. Bring to a boil over high heat.
5. Reduce heat to low. Cover and simmer 30 minutes.
6. Remove bay leaf.
7. Add noodles and parsley.
8. Cook, covered, 10 to 15 minutes or until noodles are tender, stirring occasionally.

celery, onion, butter, water, chicken, carrots, chickenflavor, basil, pepper, bay leaf, creamette egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577122 (may not work)