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1. Combine 4-1/2 cups low-sodium chicken broth, 1 cup each chopped onion, carrot and celery, 1 tsp. each dried basil and oregano, 1/4 tsp black pepper and 1 bay leaf; bring to boil.
2. Cover and simmer 5 minutes.
3. Add 1-1/2 cups dried egg noodles. Cover and simmer 8 minutes; discard bay leaf.
4. Add 2 cups chopped cooked chicken breast. Makes 4 servings.