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Quick chicken noodle soup

Yield: 12 Servings

Ingredients:

• 3 qt Water
• 5 Chicken bouillon cubes
• 1 c Thinly sliced carrot
• 1/2 c Chopped celery
• 1/2 c Finely chopped onion
• 1 Bay leaf
• 1 ts Salt
• 1/4 ts Ground black pepper
• 1/4 ts Poultry seasoning
• 3 c Chopped cooked chicken
• 6 oz Medium Egg Noodles

Instructions:

- uncooked In 6-quart saucepan combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered stirring occasionally 8 minutes or until noodles and vegetables are tender. Discard bay leaf. 10 to 12 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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