Easy Chicken Stew

• 1 whole chicken, rinsed; remove inside pieces
• 1 onion, diced
• 2 garlic cloves or powder
• 1/4 c. parsley flakes
• salt and pepper
• 1 pkg. frozen Birds Eye mixed vegetables
• 1 (1 lb.) pkg. egg noodles
• 1 c. low-fat chicken or mushroom soup

1. Skin chicken, put in enough water to almost cover.
2. Add onion, garlic, parsley, salt and pepper.
3. Cook 15 minutes on high.
4. Add mixed veggies.
5. Cover; cook until chicken is done.
6. When chicken is done, pull off bones, cut in pieces and put back into vegetable mixture.
7. Add noodles and cook until tender.
8. Add soup (add enough milk or water to make thick gravy consistency before adding). Heat thoroughly.
9. (Also good as pot pie; dip out excess liquid from vegetables, omit noodles and use packaged crust.)
10. Makes 1 gallon.

chicken, onion, garlic, parsley flakes, salt, frozen birds, egg noodles, lowfat chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231484 (may not work)