• 1 Onion, quartered
  • 1 large Carrot, quartered
  • 1 Celery Stalk, cut in half
  • 3 – 4 26 oz cans Chicken Broth
  • 3 cups Noodles, uncooked
  • 1 28 oz can Chicken
  • 1 (14½ oz) can whole Tomatoes, undrained and cut up
  • 1 tsp dried Basil Leaves
  • ¼ cup chopped Fresh Parsley
  • Salt to taste

In 5 quart saucepan, stir together first four ingredients, Heat to boiling. Simmer 45 min. or until vegetables are tender. Remove the large pieces of vegetable from the soup and discard. Heat soup to boiling, add noodles and rest of ingredients. Boil gently until noodles are cooked.

Serve immediately. 10 servings.