Good for You...chicken Noodle Soup

• 2 (8 ounce) boneless skinless chicken breasts
• 6 cups water
• 14 12 ounces reduced-sodium fat-free chicken broth (1/3-less-sodium)
• 13 cup carrot, finely diced
• 1 cup onion, diced (approximately 1/2 large onion)
• 12 cup celery, finely diced
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 12 teaspoon poultry seasoning
• 12 teaspoon salt
• 18 teaspoon black pepper
• 4 ounces angel hair pasta (break noodles in half)

1. Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil.
2. Cook until chicken is no longer pink (about 15 minutes).
3. Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat).
4. Dice chicken into bite-size pieces.
5. Return chicken to the skimmed broth along with all remaining ingredients.
6. Place over high heat and return to a boil.
7. Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes).
8. Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.

chicken breasts, water, chicken broth, carrot, onion, celery, parsley, garlic, poultry seasoning, salt, black pepper, pasta

Taken from www.food.com/recipe/good-for-you-chicken-noodle-soup-349194 (may not work)