Ingredients
- 1 tablespoon stick margarine or butter
- 1 cup chopped carrot
- 1 cup chopped parsnip
- 1/2 cup thinly sliced celery
- 1 tablespoon all-purpose flour
- 3 1/2 cups low-salt chicken broth
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked wide egg noodles (about 4 ounces)
- 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
Description
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