Chicken Noodle Soup

• 1/2 medium onion, thinly sliced
• 1 small carrot, thinly sliced
• 2 stalks celery, thinly sliced
• 2 sprigs fresh thyme
• 2 sprigs flat-leaf parsley
• 6 cups chicken broth, homemade or low-sodium canned
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 1/3 pound wide egg noodle, about 6 ounces
• 1 1/4 cups shredded cooked chicken (about one breast)
• 1 tablespoon flat-leaf parsley leaves
• 1 tablespoon dill fronds

1. 1.
2. Place onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot.
3. Season with salt and pepper to taste, and bring to a simmer over medium high heat.
4. Simmer until vegetables are almost tender, about 5 minutes.
5. 2.
6. Add noodles and cook until tender, 5 to 8 minutes.
7. Add chicken and cook until warmed through.
8. Season with salt and pepper, if desired.
9. Serve garnished with parsley and dill.
10. Calories: 290
11. Total Fat: 5.5 grams
12. Saturated Fat: 1.5 grams
13. Total Carbohydrate: 35 grams
14. Protein: 27 grams
15. Sodium: 295 milligrams
16. Cholesterol: 69 milligrams
17. Fiber: 2 grams

onion, carrot, stalks celery, thyme, parsley, chicken broth, water, kosher salt, egg, chicken, flatleaf parsley, dill

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-noodle-soup-recipe4.html (may not work)