Vegetable Chicken Noodle Soup (Diabetic)

1 c. chopped celery
1/2 c. chopped carrot
1/2 c. thinly sliced leek (white part only)
1/2 c. chopped turnip
1 tsp. balsamic vinegar
6 c. fat-free reduced-sodium chicken broth, divided
1 Tbsp. minced fresh parsley
1 tsp. fresh rosemary or 1/4 tsp. dried rosemary
1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 c. cooked chicken breast
1 1/2 c. uncooked yolk-free wide noodles
1/4 tsp. black pepper

Place celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook 12-15 minutes over medium heat until vegetables are tender, stirring occasionally. Stir in remaining 5 2/3 cups chicken broth, parsley, thyme, crushed rosemary, vinegar and pepper; bring to boil. Add noodles; cook until noodles are tender. Stir in chicken. Reduce heat to medium; simmer until heated through. Makes 6 servings.