(modified from original Cooking Light recipe)
2 cups water
1 (32-oz) carton fat-free, low sodium chicken broth
1 T olive oil
1/2 cup onion
1/2 c celery
1/2 c carrot
1 t salt
1/2 t freshly ground black pepper
6 oz. leftover egg noodles (with some broccoli thrown in)
2 1/2 cups shredded skinless, boneless chicken breast (poached)
2 T chopped fresh flat-leaf parsley
1. Heat oil in a pot over medium-high heat, swirling to coat. Add onion, celery, carrot, salt & pepper, and saute until almost tender.
2. Pour in broth and water and bring to a boil. Stir in noodles & chicken breast - cook 1 min. or until thoroughly heated. Stir in parsley.
6 servings (Serving size ~ 1 cup)