Instructions: Cook, drain and chill the noodles or use leftover. Set aside.

Saute onion with basil in a sprayed non-stick heavy soup pot over medium heat until soft. Add the chicken, water, salt substitute, bouillon, celery seed, garlic and Butter Buds. Reduce heat to lowest setting. Cover and cook, undisturbed, for 20 minutes.

Remove the chicken. Increase heat and bring the broth to a steady boil. Add the wine and cook off the alcohol (1 minute). Add the celery and savory (or substitute). Bring to a boil. Cover, reduce heat, and simmer, gently, 10 minutes.

Meanwhile, chop the chicken. Chop the cilantro. Add them and the peas to the soup, along with the cooked, drained noodles. Simmer gently (do not boil) for 10 to 15 minutes. Adjust salt and pepper to taste. Serve hot. (Yield is approximate)

Yield: 6 cups

Serving Ideas : Lemon bran and nut muffin or cracked wheat English muffin with lemon marmalade

NOTES : NOTES : Using skinless chicken thighs and a little butter buds added a lot of depth to this lowfat soup. Very rich and satisfying. Lots of crunchy celery, too. The wine and herbs added richness. Easy. To get a clear broth, use leftover cold noodles and reheat them gently. [photo www.home.earthlink.net/ kitpath 2001-11/07]

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