30-Minute Chicken Noodle Soup

Snowy days call for soup on the menu. We have had about a foot of snow in recent days ... so beautiful, and so wonderful to have a warm home to enjoy it from. And the perfect time to try out a new recipe I have had on hand for awhile ... 30-Minute Chicken Noodle Soup, clipped from a Taste of Home magazine. We loved it ... and is one that I will add to my collection of favorites.

30-Minute Chicken Noodle Soup

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 cup sliced celery
3/4 cup sliced fresh carrots
1 small onion, chopped
1 1/2 teaspoon dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

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.

(Notes: I used 2 cups of cubed, cooked turkey meat that I had in the freezer, instead of the chicken breast, and also used some homemade-style egg pasta that I purchase in a large bag from Sam's.)

Yield:  6 servings

Linked to Tasty Tuesday