Quick Chicken Noodle Soup

• 2 cups water
• 32 ounces fat-free low-sodium chicken broth
• 1 tablespoon olive oil
• 12 cup onion, chopped
• 12 cup celery, chopped
• 12 teaspoon salt
• 12 teaspoon black pepper
• 1 medium carrot, chopped
• 6 ounces fusilli
• 2 12 cups rotisserie-cooked chicken
• 2 tablespoons parsley, chopped

1. Combine the water and chicken broth in a microwaveable bowl and microwave on high for five minutes.
2. During heating of the broth mixture, coat a stockpot with the olive oil, and add the onion, celery, salt, pepper, and carrots on medium-high heat until tender.
3. Add hot broth mixture and pasta and stir while bringing to a boil.
4. Cook at a boil for seven minutes until the noodles are almost done.
5. Then add the chicken for one minute or until hot.
6. Stir in the parsley at the end before serving.

water, chicken broth, olive oil, onion, celery, salt, black pepper, carrot, fusilli, chicken, parsley

Taken from www.food.com/recipe/quick-chicken-noodle-soup-441597 (may not work)