Quick Chicken Noodle Soup

Ingredients

• 2 carton reduced-sodium chicken stock or broth
• 2 c. water
• 3 large carrots
• 3 small parsnips
• 3 stalk celery
• 1 large onion
• 3½ c. cooked, shredded chicken
• ½ lb. extra-wide egg noodles
• 2 tbsp. minced parsley
• 2 tsp. Kosher salt
• ½ tsp. Freshly ground black pepper

Directions

1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.