Chicken Noodle Soup - cooking recipe

Ingredients

chicken breasts
1 large can chicken broth (46 oz. size)
celery (3 to 4 ribs)
carrots (2)
medium onion
parsley flakes (about 1 Tbsp.)
1 lb. Mrs. Weiss' Kluski noodles
1 can cream of chicken soup
salt and pepper to taste

Preparation

Boil chicken breasts in water (with about 4 chicken bouillon cubes) until tender. (I use boneless or split breasts with skin removed.) Take chicken out of broth and cool enough to take off bone and cut into bite-sized pieces (don't add to broth yet). Add the chicken broth. Cut small the celery, carrots and onion. Add to broth and cook until tender. Add parsley flakes. Add the noodles to boiling broth and cook until tender (about 20 minutes). Add the chicken soup and cut up chicken.*
Salt and pepper to taste.