Chicken Noodle Soup

1 tb Butter
1 c Chopped carrots
1 c Chopped parsnip
1/2 c Celery; thinly sliced
1 tb All-purpose flour
3 1/2 c Low-salt chicken broth
1 c Water
1/4 ts Salt
1/4 ts Pepper
2 c Egg noodles; uncooked
1 lb Chicken breast; skinned, boned
2 tb Chopped fresh parsley

Melt margaring in large dutch oven over medium high heat. Add carrot, parsnip, and celery; saute 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.

Yield: 8 servings.

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