CHICKEN NOODLE SOUP

Ingredients:

1 Tsp. dried basil, crushed

1 Tsp. dried oregano, crushed

1/4 Tsp. ground black pepper

1 Bay leaf

1 1.2 Cups dried medium egg noodles

2 Cups chopped cooked chicken

4 1/2 Cups chicken broth

1 Cup chopped onion

1 Cup sliced carrot

1 Cup sliced celery

Directions:

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls.

Makes 4 servings.

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