I love chicken noodle soup but most of all, I love the goodies in the soup. Yes, I am one of those people who scoop out all of the best parts of the soup so I basically end up eating a bowl of chicken, noodles and veggies.
INGREDIENTS:
4-5 cups chopped cooked chicken
1 onion, diced
2 cans cream of chicken soup (10.5 oz each)
6 cups low sodium chicken broth
1/2 teaspoon each black pepper and dried thyme leaves
2 cups frozen mixed vegetables
24 oz frozen egg noodles (such as Reames)
2 tablespoons fresh parsley
DIRECTIONS:
Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup and seasonings.
Cook 3 hours on high or until onions are tender.
Add mixed vegetables and frozen noodles.
Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
Stir in parsley and serve.
NOTES:
More broth can be added before serving to reach desired consistency.
