Chicken Vegetable Soup

• 4 to 5 chicken breasts
• 2 cans chicken broth
• 2 to 3 cloves garlic
• 2 bay leaves
• 1 Tbsp. basil
• 1 Tbsp. thyme
• 1 Tbsp. parsley flakes
• salt and pepper to taste
• 3 to 4 zucchini squash, sliced
• 1/2 small head cabbage
• 1 large onion, cut in eighths
• 1/2 bag wide egg noodles
• 1 bag carrots, sliced
• 3 to 4 stalks celery, sliced

1. Boil chicken in 2 cans broth with garlic, bay leaves and other seasonings.
2. Add water to fill pot; simmer for a while.
3. Cool and debone chicken.
4. Cook sliced carrots and celery in broth until almost tender.
5. Add onion, egg noodles, zucchini and cabbage. Cook on moderate heat until noodles are cooked.
6. Put deboned chicken back in pot and stir.
7. Add chicken bouillon or 3 to 4 Weight Watchers broth packets if you prefer a more flavorful broth and you aren't watching your salt intake.

chicken breasts, chicken broth, garlic, bay leaves, basil, thyme, parsley flakes, salt, zucchini, head cabbage, onion, egg noodles, carrots, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=804526 (may not work)