Country Chicken Noodle Soup

49 ½ ounces of Chicken broth            

1 tsp. parsley flakes

1 carrot, chopped                                   

1 tsp. Italian seasoning

¼ cup celery, chopped                        

1 cup med. Egg noodles

2 cups diced cooked                         

1 cup chopped potatoes

or 12.5 canned chicken

In a saucepan, combine broth, carrot, celery, onion, parsley, and Italian seasoning. Heat to boiling. Cover; cook over low heat for 15 minutes; stirring occasionally. Add noodles. Cook 5 minutes longer, or until vegetables are tender. Add chicken and serve.