Poultry, Soups and Stews

CROCKPOT CHICKEN NOODLE SOUP

  • 5 cups Water, hot
  • 2 tablespoons Chicken boullion
  • 46 ounces Chicken broth
  • 2 cups Chicken, diced, cooked
  • 1 teaspoon Salt
  • 4 cups Homestyle noodles, uncooked
  • 1/3 cup Celery, chopped
  • 1/3 cup Carrots, chopped

    • Lightly pre-cook celery in microwave. Dissolve bouillon in water. Pour into slow cooker. Add remaining ingredients. Mix well. Cover. Cook on Low 4-6 hours.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!