INGREDIENTS
2 qt
chicken bouillon
1 cup
sliced carrots
1 cup
fresh or frozen green peas
1 cup
chopped celery
1 tsp
salt
2 cups
diced cooked chicken
1/2 8 ounce package
medium-size egg noodles, cooked and drained
1 tsp
dried whole rosemary
1 tsp
dried whole thyme