Slow Cooker Chicken Noodle Soup

Ingredients -

2 cans Condensed Creamy Chicken Mushroom Soup
5 cups Cold Water
2 cups chopped Cooked Boneless, Skinless, Chicken Breast
2 cups Fresh or Frozen Mixed Vegetables
1 teaspoon Garlic-Pepper Seasoning
1-1/2 cups Uncooked Egg Noodles

Preparation:

1. Add condensed creamy chicken mushroom soup, and cold water to slow cooker. Whisk to combine.

2. Stir in chopped chicken, mixed vegetables, and garlic seasoned pepper.

3. Cover and cook on LOW 6 to 8 hours.

4. Stir in uncooked egg noodles.

5. Cover and cook on HIGH 25 minutes.

6. Serve hot.

Soup Making Tip

Cooked Chicken

Use white meat from a chicken breast for the best looking, low fat chicken soup recipe.

Soup Making Tip

Dried Egg Noodles

Dried egg noodles are the noodle of choice for chicken soups. They are available in most supermarkets.