WW Chicken Noodle Soup

Makes 8 servings

ingredients

1 Tbsp butter or margarine
1 cup peeled sliced carrot
1 cup peeled sliced parsnip
1/2 cup thinly sliced celery
1 Tbsp all purpose flour
3 1/2 cups chicken broth
1 cup water
1/4 tsp salt
1/4 tsp pepper
2 cups uncooked wide egg noodles
1 lb skinned, boned chicken breasts, cut into 1 inch pieces
2 Tbsp chopped fresh parsley

directions

Melt butter in a large dutch oven over medium-high heat. Add carrots, parsnip, and celery. Saute 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk until well blended. Bring to a boil. Cover reduce heat, and simmer for 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat, stir in parsley. Serve immediatly or store in an airtight container in refrigerator.