25 Minute Chicken Noodle Soup

• 6 cups canned low sodium chicken broth
• 8 ounces precooked chicken breasts, diced
• 1 (16 ounce) can new potatoes, cut into bite sized pieces
• 1 (6 ounce) cansliced carrots
• 12 cup creamed corn
• 34 tablespoon dried parsley
• 12 teaspoon black pepper
• 1 teaspoon salt (or more to taste)
• 6 ounces egg noodles

1. In a large sauce pan, place the first 8 ingridients and bring to a boil.
2. Add the noodles and cook until done, stirring occasionally.

chicken broth, chicken breasts, new potatoes, carrots, corn, parsley, black pepper, salt, egg noodles

Taken from www.food.com/recipe/25-minute-chicken-noodle-soup-254521 (may not work)