1 T. butter 2 cups sliced carrots 2 cups sliced celery 1 cup chopped onion 1/2 tsp. crushed garlic 2 qt. low sodium chicken broth (can use homemade) 1 qt. water 10 oz. whole wheat noodles 2 cups cooked cubed chicken 1/2 cup fresh parsley 1 T. fresh rosemary 1-1/4 tsp. salt 1/4 tsp. pepper
In a large kettle, saute vegetables in butter until crisp tender. Add remaining ingredients and boil until noodles are done and vegetables are tender. Adjust seasoning to taste. Makes about 13-1/2 cups.
Number of Servings: 13.5
Recipe submitted by SparkPeople user LRUSSELLFAMILY.