Vegetable-Chicken Noodle Soup

Ingredients

• 6 cups 1/3-less-salt chicken broth, divided
• 1 cup chopped celery
• 1/2 cup thinly sliced leek (white part only)
• 1/2 cup chopped carrot
• 1/2 cup peeled and chopped turnip
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
• 1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon fresh ground black pepper
• 2 ounces uncooked "no-yolk" broad noodles
• 1 cup diced cooked chicken

Directions

1. Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2. Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)