4 boneless, skinless chicken breasts (cooked and diced small)
4 cups egg noodles, uncooked
1 (15 oz.) can chicken broth
1 (10 oz.) can cream of chicken soup
2 cans water (use the empty broth can)
1/2 tsp. celery salt
1/2 tsp. black pepper
1/2 tsp. celery seed
1 tbsp. parsley, dry*
1 tbsp. basil, dry*
1 tbsp. minced onion, dry*

Cook and chop up your chicken, you can season it for taste. Set the chicken aside.

In a large pot mix the noodles, seasonings and chicken broth. Use the broth can to add water to the soup. Normally about 2 cans of water will be enough, you just need enough to cover the noodles. Bring the noodles to a boil.

Allow the noodles to cook until they are almost done. Turn the heat down to allow the soup to simmer, add the cream of chicken and chopped chicken bits.

Let the soup simmer until the noodles are soft. And you're done!

Submitted by: Dawn M.