Vegetable Chicken Noodle Soup

1 c. chopped celery
1/2 c. thinly sliced leek, white part only
1/2 c. chopped carrots
1/2 c. chopped turnips
6 c. chicken broth, divided
1 tbs. minced fresh parsley
1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. fresh rosemary or 1/4 tsp. dried
1 tsp. balsamic vinegar
2 ounces uncooked wide noodles
1 c. diced cooked boneless chicken breast
1. Combine celery, leeks, carrot, turnip, and 1/3 chicken broth
in a large saucepan. Cover and cook over med heat 12 to 15
min. or til veggies are tender. Stir occasionally.
2. Stir in remaining 5 2/3 c. broth, parsley, thyme, rosemary,
vinegar & pepper. Bring to a boil, add noodles, Cook til noodles
are tender, add chicken. Simmer until heated thru.