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- 3 large chicken breasts, chopped (I use the boneless, skinless ones)
- 1 (14.5 ounce) can chicken broth
- 1 medium onion, chopped
- 2 (10.5 ounce) cans cream of chicken soup, undiluted
- 1 cup celery, chopped
- 1 cup carrots, chopped (Optional)
- 5 cups water
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 (16 ounce) bag of egg noodles
View Full Recipe at The Southern Lady Cooks
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