Ingredients
3 quarts water2 large carrots, sliced1 cup chopped onion3 celery ribs, sliced2 cups fresh broccoli florets2 cups fresh cauliflowerets2 garlic cloves, minced3 tablespoons chicken bouillon granules3 tablespoons picante sauce2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/4 teaspoon cayenne pepper, optional2 cups cubed cooked chicken breast3-1/2 cups egg noodles, cooked and drained
Preparation
In a large soup kettle, combine the water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 20 minutes.
Add the broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer until broccoli and cauliflower are tender, about 20 minutes.
Add chicken and noodles. Cover and simmer until heated through, about 5 minutes.
