Chicken Noodle Soup

• 1/2 medium Onion, chopped
• 2 cans cooked chunck chicken breast, strained
• 1 bag egg noodles
• 1 1/2 c. sliced carrots
• Water
• 3-4 Chicken Bullion cubes
• Parsley Flakes

Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.

Fill soup pot 2/3 full of hot water and add bullion cubes.

Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).

Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.

This is a great time to taste check to see if you need to add a little salt and pepper.

Sprinkle parsley flakes on top and serve.

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This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.