1 whole chicken breast
1 c. grated carrots
2 c. chopped celery
1 lg. onion, chopped
Water, to cover chicken plus 1 or 2 inches
1 lg. can College Inn chicken broth, skim fat off
1 can cream of chicken soup, undiluted

Put chicken, celery, onions, carrots, and water into large soup pot. Bring to boil, then simmer, skim fat from top of water while cooking. After chicken is cooked, remove and let cool. Add College Inn chicken broth, cream of chicken soup, salt and pepper to taste and some parsley; mix well. Debone chicken and chop into small pieces and add to soup mixture. Simmer for about 2 hours. Add noodles or rice if desired and simmer for an additional 30 to 45 minutes. Serve with rolls or bread.