Chicken Noodle Soup

• 1 tablespoon stick margarine or butter
• 1 cup chopped carrot
• 1 cup chopped parsnip
• 1/2 cup thinly sliced celery
• 1 tablespoon all-purpose flour
• 3 1/2 cups low-salt chicken broth
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups uncooked wide egg noodles (about 4 ounces)
• 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
• 2 tablespoons chopped fresh parsley

1. Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; saute 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

margarine, carrot, parsnip, celery, flour, lowsalt, water, salt, pepper, egg noodles, halves, parsley

Taken from www.myrecipes.com/recipe/chicken-noodle-soup-4 (may not work)