Chicken Noodle and Vegetable Soup

• 1 (14 1/2 ounce) can chicken broth
• 1 medium carrot
• 1 stalk celery
• 8 ounces boneless skinless chicken breast halves
• 14 teaspoon dried rosemary, crushed
• 14 teaspoon dried basil, crushed
• 1 dash poultry seasoning
• 12 cup fine noodles

1. In a large saucepan bring broth to boiling.
2. Meanwhile, thinly slice carrot and celery.
3. Cut chicken into 1/2 inch cubes.
4. Add carrot, celery, chicken, rosemary, basil and poultry seasoninmg to broth; return mixture to boiling.
5. When broth boils, reduce heat.
6. Add noodles.
7. Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.

chicken broth, carrot, celery, chicken, rosemary, basil, poultry seasoning, noodles

Taken from www.food.com/recipe/chicken-noodle-and-vegetable-soup-306426 (may not work)