Fifteen-Minute Chicken Noodle Soup

I've been known to throw some chopped celery and spinach in this chicken noodle soup, too.

Ingredients

 * 2-3 cans, 14-1/2 oz ea, chicken broth
 * Handful of thin egg noodles or your choice of pasta
 * 1 carrot, shredded
 * 2 cups cooked chopped chicken
 * Few sprigs of fresh chopped parsley and dash garlic powder (opt)

Directions

 * 1) Over medium heat, stir together broth, noodles and carrots.
 * 2) Bring to a boil and then lower to a simmer.
 * 3) Add chicken to soup, more broth if you need it, and continue to cook until chicken noodles and carrots are tender, about 6-8 minutes longer.
 * 4) Add parsley and garlic powder to taste.
 * 5) Add salt and pepper and serve.

Contributed by:

 * Catsrecipes Y-Group