INGREDIENTS
4 cups
chopped cooked chicken
1
onion (diced)
2 cans
cream of chicken soup (10.5 oz each)
6 cups
low sodium chicken broth
1/2 tsp
each black pepper and dried thyme leaves
2 cups
frozen mixed vegetables
24 oz
frozen egg noodles (such as Reames)
2 tbsp
fresh parsley