Ingredients

• 2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
• 6 1/2 cups water
• 2 medium chicken breasts
• 1 1/2 cups carrots, sliced
• 1 1/4 cups celery, sliced
• 1/2 cup onion, roughly chopped
• 4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
• 1 teaspoon dried parsley
• 4 cups mashed potatoes, see recipe above
• egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
• salt & pepper, to taste

Instructions

1. Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.

2. Add chicken breasts, cook until no longer pink, remove, let cool then shred.

3. Skim top of broth to get any foam off top.

4. Bring to a boil again, add noodles, bring to a med boil again then add veggies.

5. Cook 15-20 minutes or until noodles are tender.

6. Turn heat off add chicken breast and parsley, cover.

7. Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.