QUICK CHICKEN SOUP

QUICK CHICKEN SOUP 1/2 of medium onion, chopped 1 bag of egg noodles (you can use either medium or wide) 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained 1 can of sliced carrots, strained Water Chicken Bouillon cubes Parsley Flakes In a large soup pot, saute onion in olive oil until translucent. Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth. Bring to a rolling boil and add bag of egg noodles. Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally. Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.) Sprinkle parsley flakes on top and serve!!!