Name: Chicken Noodle Soup
Yield: 4 servings
Ingredients: 1 tablespoon stick margarine or butter; 1 cup chopped carrot; 1 cup chopped parsnip; 1/2 cup thinly sliced celery; 1 tablespoon all-purpose flour; 3 1/2 cups low-salt chicken broth; 1 cup water; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups uncooked wide egg noodles (about 4 ounces); 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces; 2 tablespoons chopped fresh parsley

1 tablespoon stick margarine or butter

1 cup chopped carrot

1 cup chopped parsnip

1/2 cup thinly sliced celery

1 tablespoon all-purpose flour

3 1/2 cups low-salt chicken broth

1 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups uncooked wide egg noodles (about 4 ounces)

1 pound skinned, boned chicken breast halves, cut into 1-inch pieces

2 tablespoons chopped fresh parsley

Chicken Noodle Soup

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