Ingredients:
4 cups water
1 can (14-1/2 oz.) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots
1 small onion, chopped
1-1/2 tsp. dried parsley flakes
1 tsp. reduced-sodium chicken bouillon granules
1/4 tsp. pepper
3 cups uncooked egg noodles
Directions:
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
From the Kitchen of Brenda J. Hice (my wonderful MIL)
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