Ingredients
3 medium carrots, chopped1 medium onion, chopped1 celery rib, chopped2 teaspoons butter4 cups reduced-sodium chicken broth1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes1/2 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon dried marjoram1/8 teaspoon pepper2 cups uncooked yolk-free noodles2 cups cubed cooked chicken breast1/3 cup minced fresh parsley
Preparation
In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.
