Linda'S Chicken Noodle Soup - cooking recipe

Ingredients

8 ounces chicken tenderloins
6 cups fat-free chicken broth
4 ounces wide egg noodles
1/2 cup finely diced onion
1 cup thinly sliced carrot
1 cup finely diced celery
1 teaspoon table salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon minced parsley

Preparation

In a large pot, poach chicken breast tenderloins in chicken broth.
In a second pot, cook pasta to al dente, according to package directions.
Shred cooked chicken with two forks, and return to broth. Add onion, carrots, celery, salt, black pepper, bay leaf, parsley and drained pasta.
Simmer, covered, until all vegetables are tender; about 15-20 minutes. Remove bay leaf before serving.