1/2 (8-ounce) package medium-size egg noodles, cooked and drained
1 teaspoon dried whole rosemary
1 teaspoon dried whole thyme
How to Make It
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.