Ingredients

• 3 32 oz cartons low sodium chicken broth
• 2 pds chicken breast
• 1 lg onion chopped
• 1 pkg frozen mixed vegetables
• 1 stick butter
• 1/2 c plain flour
• 1 c milk
• 1 t celery seed
• salt to taste
• pepper to taste
• 1 pkg dumpling noodles

Directions

1. Pour 2 cartons chicken broth in sauce pan. Add chicken and onion to broth. Cook 1 hr until chicken is tender.

2. Take chicken out of broth and pull apart. Add back to broth along with the additional carton of broth and bag of vegetables.

3. In a small pan, melt butter and then add flour to make roue. Whisk in milk and then add to chicken broth.

4. Add Celery seed, then salt and pepper to taste.

5. Bring broth back up to a boil and then add noodles. Cook noodles until tender.

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