Put chicken broth into a large soup pot and add onion and garlic. Cook for about 5 minutes, then add condensed mushroom soup and chicken. Heat thoroughly and add vegetables.
Slice each egg roll wrapper into three "wide noodles." Add noodles three at a time to simmering soup. Stir gently so they don't stick, and continue adding until all are in the pot.
Continue simmering for about 2 minutes. Ladle into 4 bowls, garnish with parsley, and serve immediately.