Ingredients
4 cups water1 can (14-1/2 ounces) chicken broth1-1/2 cups cubed cooked chicken breast1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3/4 cup sliced celery3/4 cup sliced carrots1 small onion, chopped1-1/2 teaspoons dried parsley flakes1 teaspoon reduced-sodium chicken bouillon granules1/4 teaspoon pepper3 cups uncooked egg noodles
Preparation
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.
