When I was growing up, Amish chicken corn soup was always one of the highlights at volunteer fire company carnivals and suppers. This healthy low-fat chicken soup has a similar flavor.
4 cups (946 ml) low sodium chicken broth
2 cups (220 g) chicken, cooked and chopped
1/2 cup (50 g) celery, chopped
1/2 cup (65 g) carrot, sliced
1/2 cup (80 g) onion, chopped
1 tablespoon (0.4 g) dried parsley
1/4 teaspoon (0.8 g) garlic powder
2 cups (470 ml) water
12 ounces (340 g) egg noodles
Place all ingredients in a large kettle and simmer until noodles are tender (see package directions for approximate time).