Ingredients

4 C. Low Sodium Chicken Broth
2 C. Chicken, Cooked And Chopped
1/2 C. Celery, Chopped
1/2 C. Carrot, Sliced
12 oz. Frozen Corn
1 Onion, Chopped
1 Tbs. Parsley
1/4 tsp. Garlic Powder
2 C. Water
12 oz. Egg Noodles

Directions

Place all ingredients in a large kettle and simmer until noodles and corn are tender.

Yield: 8 Servings