Creamy Chicken Noodle Soup

About 12 - 14 c. water
1/2 onion, chopped
3-4 stalks celery, chopped
About 2 c. carrots, diced
1-2 T. dried parsley
2 cans cream of chicken soup
8 chicken tenderloins, or 2-4 chicken breasts
salt and pepper; to taste
sugar; to taste
1 c. frozen sweet petite peas
1 c. frozen sweet niblet corn
1 pkg. of your favorite noodles ( I like Country Pasta noodles, the curly noodles are good too.)

Fill water in stock pot. Add onion, celery, parsley, cream of chicken soup, chicken tenderloins, and salt & pepper. Bring to a boil and simmer about an hour. Add carrots and a little sugar. (I like it a little sweet, but don't over do it!) Simmer about another hour, or until chicken is cooked and tender. Take out chicken and shred, put back in soup. Cook noodles in soup according to directions, beware of overcooking! Add peas and corn, let everything blend and simmer for a little while. Serve.


Katie B.