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Chicken Noodle Soup

    2 teaspoons butter
    1 cup sliced celery
    1 cup chopped carrots
    1/2 cup chopped onions
    1 small potato, diced
    1 teaspoon thyme
    1 teaspoon poultry seasoning
    4 (14 oz.) cans chicken broth
    2 teaspoons chicken bouillon
    4 ounces egg noodles
    2 cups cooked chicken
    parsley

Melt butter in large pot. Saute the celery, carrot and onion for 2
minutes. Add potato, thyme, poultry seasoning, chicken broth and
boullion. Bring to a boil. Add noodles and chicken and cook on low
for 20 minutes. Sprinkle with parsley.

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