Yield: 6 servings

Preparation time: 20 minutes
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2 tablespoons margarine
2 pounds boneless, skinless chicken breasts or thighs, cut in bite size pieces
3 large carrots, chopped
2 ribs celery, sliced
1 medium onion, chopped
6 cups chicken broth
1 tablespoon chopped flat leaf parsley
1/2 teaspoon salt
4 cups egg noodles, cooked and drained

Cooking time: 25 minutes
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In a 5 quart saucepan, melt margarine over medium heat and cook chicken, turning once, 15 minutes or until golden brown and thoroughly cooked.

Remove chicken and set aside.

Into saucepan, add carrots, celery and onion and cook, stirring frequently, 5 minutes or until vegetables are softened.

Add broth, scraping up any brown bits from the bottom of the pan.
Bring to a boil, over high heat.

Return chicken to saucepan.
Reduce heat and simmer, stirring occasionally, 10 minutes.

Stir in parsley and salt and noodles.

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