Chicken Noodle Soup

• 8 cups water
• 4 (6-ounce) skinless chicken breast halves
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 3/4 cup chopped parsnip
• 1 tablespoon chicken-flavored bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 5 cups cooked egg noodles (about 8 ounces uncooked)

1. Combine the water and chicken in a Dutch oven, and bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon, reserving liquid. Remove chicken from bones; shred with 2 forks to measure 2 1/2 cups meat. Discard bones.
2. Add chicken, onion, and next 7 ingredients (onion through broth) to pan; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.

water, chicken breast halves, onion, celery, carrot, parsnip, chickenflavored bouillon granules, salt, black pepper, chicken broth, egg noodles

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