After-Work Chicken Noodle Soup

 

2

cups cut-up rotisserie or other cooked chicken

2

medium stalks celery, chopped (1 cup)

2

medium carrots, sliced (1 cup)

1

medium onion, chopped (1/2 cup)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cloves garlic, finely chopped

7

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

1

cup uncooked wide egg noodles (2 oz)

• 1 In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.
• 2 Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.