INGREDIENTS
5 cups
Low-Fat Chicken Broth
1/2 cup
Celery Stalks, sliced
1/2 cup
Carrot, peeled and sliced
8 oz
Frozen Peas, thawed and drained
3
Garlic Cloves, minced
1 tbsp
Onion Powder
1 tsp
Dried Parsley Flakes
1/2 tsp
Dried Thyme
4
Boneless Skinless Chicken Breasts, cut into bite-sized pieces
3 oz
Wide Egg Noodles, cooked and drained