A chicken soup with flavor just like mom's and ready in minutes.
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2 cups cubed cooked chicken
3 (14.5-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 small (1/2 cup) onion, chopped
2 cups uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-8 minutes or until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, 10-15 minutes or until carrots are tender.
Cook noodles according to package directions; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.