CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP 2 teaspoons butter 1 cup sliced celery 1 cup chopped carrot 1⁄2 cup chopped onion 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 ounce) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken parsley Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.