1 qt. chicken broth
1 tsp. instant chicken bouillon granules
3/4 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. onion powder
1/8 tsp. pepper
1/2 c. finely chopped cooked chicken
1/3 c. uncooked thin egg noodles
1 tbsp. dried parsley flakes

Place broth, bouillon, salt, dill, onion powder and pepper in 2-quart saucepan; cook until boiling. Stir chicken, noodles and parsley into broth; cook until boiling. Reduce heat; simmer until noodles are tender, about 3 minutes. Serve hot. Makes 4-6 servings.