2 cloves garlic, finely chopped
8 medium green onions, sliced ( 1/2 cup )
2 medium carrots, chopped ( 1 cup )
2 cups cubed cooked chicken
2 cups uncooked egg noodles ( 4 oz )
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
5 1/4 cups progresso chicken broth ( from two 32 oz cartons )
1. In 3 quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.