1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Chicken Bouillon cubes
In a large soup pot, saute onion in olive oil until translucent.
Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
Bring to a rolling boil and add bag of egg noodles.
Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the “homestyle” look of the soup.