Chicken Noodle Soup

This chicken noodle soup was a hit at our house last night. Yum yum!

 

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 cups 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

 

In Dutch oven (or big pot), combine all ingredients but the noodles. 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.