Chicken Noodle Soup

Using the meat from a whole rotisserie chicken from the supermarket makes this an easy, high-protein tasty soup.


1 tablespoon stick margarine or butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
½ cup chopped onion
1 tablespoon all-purpose flour
3 1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked wide egg noodles (about 2 ounces)
1 pre-cooked deli chicken, meat pulled from the bones, skin discarded
2 tablespoons chopped fresh parsley

Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, celery and onion; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.