Chicken Noodle Soup

From:  Susan Copeland

4 c.                 water

1 can                chicken broth (14 ½ oz)

1 ½ c.                cooked chicken breast, cubed

1 can                cream of chicken soup (10 ¾ oz.)

¾ c.                sliced celery

¾ c.                sliced fresh carrots

1                small onion, chopped

1 ½ tsp        dried parsley flakes

1 tsp                chicken bouillon granules

¼ tsp                pepper

3 c.                uncooked egg noodles

In a dutch oven, combine all ingredients except egg noodles.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until veggies are crisp-tender.  Stir in noodles, and cook 7 minutes longer, or until noodles are tender.