Chicken Noodle Soup II

• 3 lbs chicken pieces
• 14 teaspoon rosemary
• 6 cups hot water, divided
• 14 teaspoon pepper
• 2 stalks celery, thin slice
• 1 teaspoon salt (optional)
• 1 cup carrot, thin sliced
• 12 cup thin egg noodles
• 12 teaspoon dried basil

1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
2. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
3. Remove chicken from the bones.
4. Discard bones and skin.
5. Dice meat and return to caserole.
6. Add 2 cups hot water and noodles.
7. Cover.
8. Microwave at High 8-10 minutes, or until water boils.
9. Then, Microwave at High 7-10 minutes, or until noodles are tender.

chicken, rosemary, hot water, pepper, stalks celery, salt, carrot, thin egg noodles, basil

Taken from www.food.com/recipe/chicken-noodle-soup-ii-7508 (may not work)