Chicken Noodle Soup
2 teaspoons butter 1 cup sliced celery 1 cup chopped carrots 1/2 cup chopped onions 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 oz.) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken parsley
Melt butter in large pot. Saute the celery, carrot and onion for 2
minutes. Add potato, thyme, poultry seasoning, chicken broth and
boullion. Bring to a boil. Add noodles and chicken and cook on low
for 20 minutes. Sprinkle with parsley.