Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn,
drained Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. - See more at: http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html#sthash.RmUohpKv.dpuf
We actually didn't want egg noodles because they have wheat and Mitch can only have rice as a carb so we found these awesome rice vermicelli noodles. They are sooooo yummy and they are sooooo easy to cook! You drop them in boiling water for 2 minutes and they're done!!!! So we threw everything in the crockpot (even 3 frozen chicken breasts) and had it on high for 1 hour and then low for about 5-6 hours. An hour before we were eating, Mitch took the chicken out, cut it up and then put it back in. Once we were ready to eat, we cooked the noodles and just added what we wanted to the our own bowls. I don't know how well they would freeze so we decided to just freeze the soup sans noodles.
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