chicken noodle soup

1 tbsp. olive oil
8 oz chicken breat, cut to bite size
1 can (10-3/4oz)cream of chicken soup
1 can(14.5 oz) chicken broth
3/4 cup celery, rough chopped
3/4 cup carrot, rough chopped
1/2 cup onion, diced
1 tsp. chicken bouillon, low sodium
1 cup raw egg noodles (or pasta of your choice)
4 cups water
salt, pepper, parsley flakes to taste

Coat bottom of a large sauce pot with oil, heat pan to med. add chicken, spices, and veggies, cook until veggies are soft and meat is tender. add rest of ingredients except noodles and stir to blend. Bring up to a boil and add noodles (or pasta) and cook until noodles are tender. Taste for spice and ajust if needed. Enjoy,( 4-2 cup servings)

Number of Servings: 4

Recipe submitted by SparkPeople user TCLADY.