Mom's Chicken Noodle Soup

 

6

cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

1

cup ready-to-eat baby-cut carrots

2

medium stalks celery, sliced (1 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

tablespoon chopped fresh parsley

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1

cup frozen egg noodles (from 12-oz bag)

2

cups cut-up cooked chicken

• 1 In 4-quart saucepan or Dutch oven, mix broth, carrots, celery, onion, garlic, parsley and thyme. Heat to boiling; stir in noodles. Reduce heat. Simmer uncovered 20 minutes, stirring occasionally.
• 2 Stir in chicken. Simmer 5 minutes longer or until vegetables and noodles are tender.