2 (14 1/2 oz.) cans chicken broth
8 oz. boned skinless chicken breast halves
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed
dash of poultry seasoning
1 oz. fine noodles (1/2 c.)

In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When broth boils, reduce heat. Add noodles. Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender. Serves 3.

Per Serving: 178 Calories, 3 g. Fat, 53 mg. Cholesterol and 945 mg. Sodium.