Chicken Vegetable Soup

Recipe from

Oxmoor House


2 quarts chicken bouillon
1 cup sliced carrots
1 cup fresh or frozen green peas
1 cup chopped celery
1 teaspoon salt
2 cups diced cooked chicken
1/2 (8-ounce) package medium-size egg noodles, cooked and drained
1 teaspoon dried whole rosemary
1 teaspoon dried whole thyme


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.