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Tuna Noodle Soup

4 1/2 c Chicken broth
1/2 c Thinly sliced celery
1/2 c Diced carrot
1 c Cooked egg noodles; bow ties, macaroni or spirals
1 cn (3-1/4 ounces) starkist tuna; drained and flaked
1 tb Chopped parsley
1 ts Dried basil; crushed
1/8 ts Pepper


In a 2-quart saucepan, bring chicken broth to a boil. Turn heat down and add celery and carrot. Let the vegetables cook in gently bubbling broth for 10 minutes or until they are tender. Add noodles, tuna, parsley, basil and pepper to the soup. Stir soup until all ingredients are well combined. Cook for 2 minutes more or until hot.




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