Michele's Chicken Noodle Soup

1 lb chicken breast
1 can (10 3/4 oz) cream of chicken
1/2 medium onion, finely chopped

Cook on Low for 3 hours. Remove and shred. Do not discard the cream of chicken.

1 large carrot, peeled and chopped
2 sticks celery
7 cups low-sodium chicken broth
1 teaspoon dried parsley flakes
2 1/2 cups eggs noodles
Black pepper to taste

My additional ingredient:

1 tablespoon flour dissolved in 2 tablespoons cold water to thick the soup a little bit at the end.


In a medium-size pot, add the low-sodium chicken broth, celery and carrots. Let boil, cover and simmer for 30 minutes. Add the shredded chicken and the cream where it cooked. Stir in the noodles and cook on medium-low, covered until tender. Finally, add the flour dissolved in 2 tablespoons cold water and stir constantly until the soup thicken a little bit. Add some black pepper to taste and salt if needed. Stir in the parsley flakes.

Makes 4 servings