Creamy Chicken Noodle Soup

Chicken, noodles and lots of vegetables in a creamy, savory broth.

Ingredients:

• 1 cup celery and leaves (sliced)
• 1 cup carrots (sliced)
• 3/4 cup onions (chopped)
• 1 cup mushrooms (sliced)
• 1 cup green beans (sliced)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tsp parsley
• 1 tsp sage
• 2 tsp chicken boullion
• 3 bay leaves
• 6 cup chicken broth
• 4 cup cooked chicked (cut in pieces)
• 4 cup wide noodles (uncooked)
• 2 Tbsp margarine
• 1 can cream of chicken soup

Directions:

In 6 qt stock pot, melt margarine; add all vegetables, salt, pepper, garlic powder, parsley, sage, bay leaves, and bouillon. Saute until celery and onions are tender. Add chicken and broth, simmer 1 hour. Remove bay leaves. Add noodles and cook until soft, about 20 minutes. Stir in cream of chicken soup until dissolved.

Number of Servings: 8-10

Notes from the Cook: Mushrooms may be fresh or canned. Green beans may be fresh or frozen.