2 T. butter or margarine
1 large carrot, peeled, sliced or chopped
2 ribs celery, sliced 1/4″ thick
1 medium onion, finely chopped
1/2 to 1 tsp. dried thyme leaves
2 qts. chicken broth, canned or homemade
3 C. cooked chicken, chopped or shredded
2 C. (3 oz.) noodles (I use homemade-style noodles, or you could make your own)
Salt and pepper to taste
Melt the butter in soup pot. Add celery, onions and carrots; salt and pepper. Cook gently for 5 minutes. Add the thyme, broth and chicken meat. Bring the soup to a boiL reduce the heat, and simmer until the vegetables are tender, about 10 to 15 minutes. Return soup to boiling; add noodles and cook until tender, about 8 minutes. Stir in the parsley and salt and pepper to taste.
Makes approximately 8 servings.