Chunky chicken soup

I got this recipe from a friend back in October 2012.  I recently asked her where she got the recipe from and it turns out it came from a site filled with more recipes!  It's a low / no carb type of recipe, so good for those trying that out.  But even if you're not, it's an easy way to make chicken soup (I haven't the desire to work with a full chicken)!  This time I used our onion / veggie chopper on all the vegetables except the mushrooms (I bought a package of sliced), so they're all diced instead of chopped or sliced.  And I threw in some egg noddles (about a half package) because I felt like it (and we're not no carb at the moment) (there's also instructions on how to make a carb friendly egg noodle on the site).  Because it's soup, I just approximate on how much of the vegetables I'm putting in.

1 tablespoon oil
1 tablespoon butter
2 boneless chicken breasts, diced, 10-12 ounces
1/2 cup green pepper, chopped, 2 ounces
1/2 cup celery, sliced thin, 2 small stalks
1/2 cup fresh mushrooms, sliced, 2 ounces or 4 medium
1/4 cup onion, chopped, 1 1/4 ounces
2 cans chicken broth or 4 cups homemade broth
1 teaspoon chicken bouillon granules
1/2 cup water
1/2 cup carrots, sliced, 2 1/2 ounces or 1 medium carrot
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
Salt, to taste
Egg Noodles

Heat the oil and butter in a large saucepan over medium heat. Add the chicken; cook and stir 4-5 minutes or just until no longer pink. Add the green pepper, celery, mushrooms and onions. Cook and stir 7 minutes or until the vegetables are tender crisp. Add the broth, bouillon, water, carrots, parsley, pepper and salt. Simmer, uncovered, 15-20 minutes or until the carrots are tender. Add the Egg Noodles and simmer a few minutes until heated through.

Makes 6 servings