4 boneless chicken breasts (I remove skin)
1/2 tsp. garlic powder
1 (32 oz.) box chicken broth (Swanson)
1/2 tbsp. basil
1/2 tbsp. parsley
1/2 tsp. black pepper
1 tsp. salt
1 (16 oz.) bag frozen mixed vegetables, thawed
1 (12 oz.) bag Dutch egg noodles
1 (10 oz.) can cream of mushroom soup
2 tbsp. olive oil

Cube chicken breast and season with garlic powder, basil and parsley.

Heat olive oil in deep skillet over medium-high heat. Add onions and chicken to pan. Sauté until all traces of pink are gone.

Add chicken broth, salt, pepper, mixed vegetables and Dutch egg noodles. Bring to boiling. Reduce heat, cover and simmer about 15 minutes or until chicken is no longer pink in center.

Note: Chicken broth should also evaporate but leave a little at the bottom of the pan.

Add cream of mushroom soup. Blend well, serve and enjoy!

Submitted by: Bradley Tjapkes