6 cups small croutons
1 can chicken broth
1/4 cup butter
1 teaspoon parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
3/4 teaspoon dried sage

Boil chicken broth, butter, and herbs in a large pot. Turn off heat and add croutons. Stir until coated, don't over-stir or you will end up with a pot of mush.

Cover and let stand ten minutes, then fluff up and serve.

Submitted by: anna allen-pittson