Title: Quick chicken noodle soup
 Categories: Soups, Poultry, Pasta
      Yield: 12 Servings
 
      3 qt Water
      5    Chicken bouillon cubes
      1 c  Thinly sliced carrot
    1/2 c  Chopped celery
    1/2 c  Finely chopped onion
      1    Bay leaf
      1 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Poultry seasoning
      3 c  Chopped cooked chicken
      6 oz Medium Egg Noodles
           - uncooked
 
  In 6-quart saucepan, combine all ingredients except chicken and
  noodles; heat to boiling. Add chicken and noodles; cook uncovered,
  stirring occasionally, 8 minutes or until noodles and vegetables are
  tender. Discard bay leaf. 10 to 12 servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
  format by Karen Mintzias