Chicken Noodle Soup

3 lb pieces

6 c Hot water, divided

2 x Lg stalks Celery, thin slice

1 c Med Carrots, thin sliced

1/2 t Dried Basil

1/4 t Rosemary

1/4 t Pepper

1 t Salt, (opt.)

1/2 c Thin Egg Noodles

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat