Chicken Noodle Soup

I made this last night and it turned out really yummy!

• 3 tablespoons vegetable oil
• 1 onion, diced
• 3-4stalks celery, diced
• 4 carrots, diced
• 4 potatoes, peeled and diced
  
• 1 tsp dried parsley
  
• 1/4 tsp black pepper
  
• 4 quarts low-fat, low sodium chicken broth
• 3 1/2 cups cubed skinless, boneless chicken breast meat
• 1/2 package egg noodles

1. In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, parsley and pepper and cook, covered, until vegetables are soft, 5 to 10 minutes.
2. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more.