2 cups cubed cooked chicken
3 (14-1/2-ounce) cans low-sodium chicken broth
1-1/2 cups carrots, sliced
1 cup celery, sliced
1/2 cup onion, chopped
2 cups uncooked wide egg noodles
2 tablespoons fresh parsley, chopped
Salt and pepper
Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan. Cook over high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until carrots are tender.
Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.