Pour chicken broth, cream of chicken soup, and salt and pepper in large pot and bring to boil. Put chicken breasts in liquid until cooked through. Add onion to pot while chicken is cooking. Remove chicken and chop into bite-sized pieces. Leave out of pot until the end. Add celery and potatoes and cook on medium-high, covered, for 4 minutes. Then add egg noodles, basil and milk and continue cooking, covered for 7-8 minutes until potatoes and egg noodles are cooked. Add back in the chicken and stir to reheat.
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 115mg||35 %|
|Sodium 1443.7mg||50 %|
|Potassium 1204.6mg||32 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 39.5g|
|Protein 48.7g||70 %|
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Calories per serving: 450
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