Low Fat Chunky Chicken Noodle Soup

• 64 ounces organic free range fat free chicken broth
• 1 large yellow onion, chopped
• 6 medium celery ribs, chopped
• 3 medium carrots, chopped
• 16 ounces frozen peas, unbuttered
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 12 teaspoon dried sage
• 2 tablespoons parsley flakes
• 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces (remove any fat)
• 18 ounces no yolk noodles

1. Using a 6 quart pot with lid, combine broth, onion, celery, carrots, peas and spices except parsley.
2. Bring to a boil for 3-5 minutes and then simmer.
3. Cook the noodles separately per package directions.
4. Add chicken and cook for 10 minutes or until tender.
5. Stir in parsley.
6. Drain the noodles and add to the broth.

chicken broth, yellow onion, celery, carrots, frozen peas, garlic, thyme, sage, parsley flakes, chicken breast, noodles

Taken from www.food.com/recipe/low-fat-chunky-chicken-noodle-soup-198918 (may not work)