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How To make Chicken Noodle Soup

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3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 t Dried Basil
1/4 t Rosemary
1/4 t Pepper
1 t Salt, (opt.)
1/2 c Thin Egg Noodles
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat

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