INGREDIENTS
6 cups
chicken broth (3 – 15 oz. cans or 1 large can)
8 oz
dry pasta noodles (egg noodles, fettuccine or spaghetti)
2 cups
cooked chicken or turkey (fresh or frozen) (cut into ¼" dice, then measure)
1 cup
carrots (raw, cooked or frozen) (cut into ¼" dice, then measure)
1 tbsp
Chicken Base (DO NOT substitute bouillon, its too salty)
1 tbsp
dry vermouth (optional)