2 (10 ounce) cans of low-fat chicken meat |
44 ounces low-fat chicken broth (or around depending on how soupy you like your soup. i used a can and one box of swanson's) |
7 -8 baby carrots (sliced) |
4 -5 small celery ribs (sliced) |
1/2 small sweet onion (diced small) |
4 ounces wide egg noodles |
2 -4 small red potatoes (thinly sliced) |
1 (10 3/4 ounce) can cream of mushroom soup (i used the condensed to spread out the broth more. helps out if you are on a budget.) |
1 jalapeno pepper (sliced and seeds removed) |
1 cup water, for the veggies to be boiled in till slighty soft |
pepper (in with boiling veggies.) |
garlic powder (in with boiling veggies.) |
