4 C. hot water3 boneless skinless chicken breast halves (4 oz. each) ½ C. chopped onion ¼ C. chopped celery 1 T. chicken bouillon granules 1 bay leaf ½ C. cold water 3 T. flour 6 oz. fat-free frozen home-style noodles ½ C. frozen green peas 1 jar (2 oz.) chopped pimientos, drained ½ tsp. savory ¼ tsp. pepper
Bring hot water to a boil in Dutch oven. Add chicken, onion, celery, bouillon and bay leaf. Return to boil. Reduce heat. Cover and cook 8-10 minutes or until chicken is done. Remove chicken to cool slightly. Set aside. In a measuring cup, combine flour and water, stirring until no lumps remain. Add to hot broth, stirring constantly. Add noodles and return to a boil. Cook 25-30 minutes or until noodles are done. Cut chicken into bite-size pieces. Add to soup, along with peas, pimientos, savory and pepper. Cook another three minutes. Remove bay leaf.