Chicken Noodle Soup

By marmar

Ingredients

• 3 14 oz. cans reduced-sodium chicken borth
• 1 cup chopped onion, large
• 1 cup sliced carrots, 2 medium
• 1 cup sliced celery, 2 stalks
• 1 cup water
• 2 tsp. dried Italian seasoning, crushed
• 1/2 tsp. ground black pepper
• 1 bay leaf
• 1 16 oz. pkg. frozen egg noodles
• 2 cups chopped cooked chicken or turkey
• 2 tbsp. snipped fresh parsley (optional)

Preparation

Step 1

In a 3 quart saucepan, combine broth, onion, carrots, celery, water, Italian seasoning, black pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in frozen noodles. Return to boiling; reduce heat. Simmer, covered for 10 to 12 minutes or until noodles are tender but still firm and vegetables are tender.

Stir in chicken, heat through. Discard bay leaf. To serve, ladle soup into bowls. If you like, sprinkle with parsley.