This is rich and savory and a perfect lunch soup for a cold winter day. 2 servings 365 calories per serving 1 can water ½ can low fat cream of mushroom soup 3 c low fat chicken broth 5 oz. cooked boneless, skinless chicken breast cubed (Perdue Shortcuts work great here !) 1 6.5 oz. can sliced mushrooms and their juice ½ c frozen mixed vegetables (peas, corn, carrots, etc.) Salt and pepper to taste ½ t onion powder ½ t garlic powder 1 t parsley flakes 4 oz. whole wheat egg noodles 4 T fat free half and half Combine water, soup, broth, chicken, mushrooms and juice and spices and bring to a boil. Add vegetables and bring back to a boil. Add noodles and cook 5 minutes or until tender. Lower to a simmer and add half and half and cook a few moments longer.