Chicken noodle soup

1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
2. Microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
3. Remove chicken from the bones.
4. Discard bones and skin.
5. Dicei meat and return to caserole.
6. Add 2 cups hot water and noodles.
7. Cover.
8. Microwave at high 8-10 minutes, or until water boils.
9. Then, microwave at high 7-10 minutes, or until noodles are tender.
10. Per serving: 111 calories, 274 mg sodium, 6 mg cholesterol.