Ingredients:

2 teaspoons butter

1 cup sliced celery

1 cup chopped carrot

1⁄2 cup chopped onion

1 small potato, diced

1 teaspoon thyme

1 teaspoon poultry seasoning

4 (14 ounce) cans chicken broth

2 teaspoons chicken bouillon

4 ounces egg noodles

2 cups cooked chicken

parsley

Directions:

1. Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes.

2. Add potato, thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil.

3. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.

Bon Appetit!