Chicken Noodle Soup

Number of Servings:
8

Ingredients:

3 lb Chicken pieces
1/4 teaspoon Rosemary
6 c Hot water, divided
1/4 teaspoon Pepper
2 x Lg stalks Celery, thin slice
1 teaspoon Salt, (opt.)
1 c Med Carrots, thin sliced
1/2 c Thin Egg Noodles
1/2 teaspoon Dried Basil

Method:

In a 5-qt Casserole combine chicken, 4 cups Hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until Chicken falls easily from the bone, stirring twice during cooking. Remove Chicken from the bones. Discard bones and skin. Dice Meat and return to caserole. Add 2 cups Hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 Low Fat Meat.

Source: Free Recipes