Chicken Soup

• 2 to 3 tsp. cooking oil
• 1 medium onion, cut up
• 4 chicken breasts
• 1 pkg. flat noodles
• parsley flakes
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chicken stock
• 1 can cream of celery soup
• salt, pepper, Tony's, etc. (season to taste)

1. In a pot, saut the onion in cooking oil.
2. When the onion is ready, add hot water, enough to cover the 4 chicken breasts with a couple of inches above the chicken breasts.
3. Season chicken before adding to pot.
4. When the chicken is tender (I wait until it starts to cook off the bone), remove from the pot.
5. Remove skin and cut or tear chicken off the bone (small pieces).
6. Add a can of chicken stock to the water.
7. Put in your flat noodles.
8. When the noodles are almost done, you add cream of mushroom soup, cream of chicken soup
9. and cream of celery soup.
10. When the soups are dissolved, you can adjust the thickness by adding either water or more chicken stock.
11. Add a little seasoning to the cut up chicken and then add back to the soup.
12. You can add parsley flakes at this time if you like.
13. This is really easy and tastes great!

cooking oil, onion, chicken breasts, flat noodles, parsley flakes, cream of mushroom soup, cream of chicken soup, chicken stock, cream of celery soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81090 (may not work)