Vegetable-Chicken Noodle Soup

Ingredients

• 1 cup chopped celery
• ½ cup thinly sliced leek, white part only
• ½ cup chopped carrot
• ½ cup chopped turnip
• 6 cups reduced-sodium chicken broth
• 1 tablespoon fresh parsley
• 1½ teaspoons fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon balsamic vinegar
• ¼ teaspoon black pepper
• 2 ounces uncooked wide noodles
• 1 cup diced boneless skinless chicken breast

Directions

1. Combine celery, leek, carrots, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat for 10 minutes or until vegetables are tender, stirring occasionally.
2. Stir in remaining broth, parsley, thyme, rosemary, vinegar and pepper. Bring to a boil.
3. Add noodles. Cook until noodles are tender. Stir in chicken. Reduce heat to medium. Simmer until heated through. Makes 6 servings.