Ingredient 2 cans chicken broth, condensed -- (CAMPBELL'S)

2 cans Water -- soup

1/4 cup celery -- chopped

1/4 cup carrot -- chopped

1 Tbsp onion -- finely chopped

1 Tbsp fresh parsley -- chopped

1/8 tsp Poultry seasoning

1/8 tsp. thyme leaves -- dried, crushed

2 cups chicken -- cooked & diced

1 cup medium egg noodles (cooked) -- (1 cup uncooked)

In 3-quart saucepan, combine broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 20 minutes or until vegetables are tender, stirring occasionally. Add chicken and noodles; heat through, stirring occasionally. Serving Size: Makes about 7 cups or 4 main-dish servings.