Chicken Noodle Soup

Chicken and Broth (below)
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium noodles (2 ounces)
Chopped fresh parsley

1.ake Chicken and Broth. Reserve cut-up chicken. Add enough water to broth to measure 5 cups.

2.Heat broth, carrots, celery, onion and bouillon granules to boiling in Dutch oven; reduce heat to low. Cover and simmer about 15 minutes or until carrots are tender.

3.tir in noodles and chicken. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until noodles are tender. Sprinkle with parsley.