one pot chicken noodle soup
| 6 cup | chicken broth (or chicken stock) |
| 1 can | cream of chicken condensed soup |
| 1 cup | thinly sliced carrots |
| 1 cup | thinly sliced celery |
| 1 | yellow or white onion (finely chopped) |
| 1½ cups | cooked chicken (chunked or shredded) |
| 2 tsp | dried parsley |
| 1 tsp | chicken base or chicken bouillon granules |
| ¼ tsp | black pepper |
| 3 cups | uncooked egg noodles (wide or medium egg noodles) |
| In a large soup pot (with a lid), over medium-high heat, combine the chicken broth, cream of chicken soup, carrots, celery, onion, chicken, parsley, chicken base, and pepper. Stir together and bring to a boil. |
| Once boiling, cover with lid, reduce to medium heat and let simmer for 10-15 minutes. |
| * Cook time can vary depending on how large the veggies were cut and how soft you want them to be. I let it cook for the full 15 minutes. |
| Add the egg noodles and let cook for an additional 10 minutes or until egg noodles are cooked to your preference. |
| *To speed this up cover the pot with the lid while the noodles are cooking. |
| Serve immediately with saltines or oyster soup crackers. |
| Store leftovers in an airtight container in the refrigerator for 3-4 days. You may have to add some additional water when reheating as the noodles will absorb any leftover moisture the longer it sits in the fridge. |