Vegetable Chicken Soup

• 3 quarts water
• 2 large carrots, sliced
• 1 cup chopped onion
• 3 celery ribs, sliced
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 2 garlic cloves, minced
• 3 tablespoons chicken bouillon granules
• 3 tablespoons picante sauce
• 2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon cayenne pepper, optional
• 2 cups cubed cooked chicken breast
• 3-1/2 cups egg noodles, cooked and drained

1. In a large soup kettle, combine the water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 20 minutes.
2. Add the broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer until broccoli and cauliflower are tender, about 20 minutes.
3. Add chicken and noodles. Cover and simmer until heated through, about 5 minutes.

water, carrots, onion, celery, fresh broccoli florets, fresh cauliflowerets, garlic, chicken bouillon granules, picante sauce, thyme, fresh basil, fresh rosemary, cayenne pepper, chicken breast, egg noodles

Taken from www.tasteofhome.com/recipes/vegetable-chicken-soup/ (may not work)