Instructions: Saute chicken in 2 teaspoons oil in Dutch oven over medium heat for about 5 minutes or until chicken is cooked through. Remove from pan; set aside.
Saute onion, red pepper and garlic in remaining 1 teaspoon oil (add the oil only if its needed) about 3 minutes, or until vegetables are tender-crisp. Add water, bouillon, pepper, salt and bay leaves. Bring to a boil. Stir in noodles, beans and carrots. Cook 10 minutes, then add reserved chicken and parsley.
Continue cooking until heated through and noodles are tender, about 2 minutes. Remove bay leaves before serving.
This recipe yields six 1 1/2-cup servings.
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