A quick and easy soup recipe!
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed or shredded cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles
In a large pot, combine all the ingredients except the uncooked egg noodles. Bring to a boil; reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender.
Meanwhile in another pot, cook 3 cups egg noodles according to the directions on the box.
Combine everything together; serve in bowls.
Makes approximately 2 quarts of soup.