4 cups egg noodles
1 cup finely chopped celery
1 cup finely chopped carrots
2 13 oz cans chicken breast (chunked or shredded, however you like it)
7 cups water
8 chicken bullion cubes
1 26oz cream of chicken soup
1/2 tsp salt
Place all ingredients except egg noodles in a slow cooker for 4 hours on low. Right before the soup is done cook the egg noodles according to the package directions then add to the soup.
This makes A LOT so there is enough to freeze and have as leftovers.
1 comment:
oh I am SO glad this is a slow cooker recipe - I needed a new one - I think I'll make it Sunday before church that way it'll be ready when we get home! THANKS!
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