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Quick Chicken Noodle Soup
| Ingredients | |||
| 3 | qt | water | |
| 5 | each | chicken bouillon cubes | |
| 1 | cup | carrot, thinly sliced | |
| 1/2 | cup | celery, chopped | |
| 1/2 | cup | onion, finely chopped | |
| 1 | each | bay leaf | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper, ground | |
| 1/4 | teaspoon | poultry seasoning | |
| 3 | cup | chicken, cooked, chopped | |
| 6 | oz | egg noodles, medium, uncooked | |
Directions: | |||
| In 6 quart saucepan, combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf. 10 to 12 servings. | |||
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