CHICKEN NOODLE SOUP
4 cans (14 ounces each) chicken broth
1 can (15 ounces) sliced carrots, drained and chopped
2 tablespoons dried onion
Pepper, to taste
1 can (12 to 13 ounces) chicken, drained and cut in chunks (1-1/3 to 1-1/2 cups chicken)
1-1/2 cups medium egg noodles
Combine chicken broth, carrots, onion, and pepper in a Dutch oven. Bring to a boil. Add chicken and noodles. Reduce heat; cook over medium heat 10 minutes or until noodles are done. Sprinkle with parsley before serving. Serves 4 to 6.