6 tablespoons (3/4 stick) butter
1 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
1/2 teaspoon freshly ground pepper
1-1/4 cups sliced white mushrooms
6 cups chicken broth
1 cup cooked chicken cubes
2 cups cooked wide egg noodles
2 to 3 tablespoons chopped fresh dill or parsley, OR 2 to 3 teaspoons dried dill or parsley

In a large pot, heat butter over low heat until melted. Add carrots, celery, onions and pepper. Cook and stir over medium heat about 5 minutes. Add mushrooms and cook 2 to 3 minutes longer or until carrots are tender. Add broth. Heat until hot. Add chicken and noodles. Heat 2 to 3 minutes longer. Add chopped dill.

Yield: 6 servings
Serving Size: 1-1/4 cups