2 boneless skinless chicken breasts, chopped into small chunks
3 carrots, peeled and chopped
3 celery stalks, chopped
2 medium onions, chopped
1 large parsnip, peeled and diced
1 can of diced tomatoes
1 can corn
1 bag egg noodles (I used extra thin)
salt and pepper
chicken bouillon granules
1 48 oz can chicken broth
4 cups water
Saute chopped chicken in about 2 tablespoons of olive oil in a large soup pan on medium heat until brown and cooked through, about 5 minutes. Chop and add carrot, celery, onion, and parsnip to the pan. Saute about 5 more minutes on medium high stirring occasionally. Add 2 tablespoons chicken bouillon, season with salt and pepper, and continue cooking until vegetables start to soften, about 5 more minutes. It will look like this...
Add diced tomatoes, corn, chicken broth, and water. Cook for about 10 minutes on high until everything comes to a rolling boil. Add 1 package egg noodles, stir, cover and cook for 5 more minutes.
Garnish with fresh parsley and that's it...chicken vegetable soup in a hurry that tastes like it's been cooking for hours...I promise :) I know there are a million versions of chicken soup, but this was my "use what I got" version!