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, strained
1 can of sliced carrots, strained
chicken bouillon cubes
1. In a large soup pot, sauté onion in olive oil until translucent.
2. Fill pot 2/3 full with hot water and add 3 to 4 bouillon cubes or you could also use canned chicken broth.
3. Bring to boil and add bag of egg noodles. Boil until noodles are tender (approx. 12-15 minutes) stirring occasionally.
4. Add carrots and chicken and reduce heat to low, simmer for 10 more minutes. Sprinkle parsley flakes on top and serve.