1 cup chopped celery 1/2 cup thinly sliced leek, white part only 1/2 cup chopped carrot 1/2 cup chopped turnip 1 small zucchini, sliced thin 6 cups chicken broth, divided (low sodium and reduced fat, if possible) 1 T. minced fresh parsley (we often substitute dried) 1-1/2 tsp. fresh thyme or 1/2 tsp. dried thyme leaves 1 tsp. fresh rosemary or 1/4 tsp. dried rosemary leaves 1 tsp. balsamic vinegar 1/4 tsp. black pepper about 2 cups uncooked medium egg noodles 2 c. diced cooked chicken breast (see Note) 1. In large saucepan, combine celery, leek, carrot, turnip and 1/3 cup chicken broth. Cover; cook over medium heat until vegetables are tender, stirring occasionally. 2. Stir in remaining chicken broth, zucchini, and seasonings. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. 3. Reduce heat to medium. Simmer until heated through. Makes approximately 6 servings. Note: About 1 lb. uncooked boneless, skinless chicken breasts.
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