Soup/Stew

Rosemary Chicken Noodle Soup
Serves 8

INGREDIENTS

* 8 cups water
* 2 pounds boneless, skinless chicken meat
* 2 tablespoons vegetable oil
* 2 tablespoons dried rosemary
* 1 tablespoon dried thyme
* 3 cloves crushed garlic
* 1 white onion
* 4 carrots, sliced
* 6 stalks celery
* 1 (16 ounce) package penne pasta
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
2. Add carrots, celery, oil, and noodles; boil for 20 minutes. Salt and
pepper to taste.

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