Submitted by: June Shockley
Ingredients:
5 cups of chicken broth
One 10.75 can cream of chicken soup
1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can whole kernnel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg Noodles
2 cups cooked chicken or 2 cans canned cooked chicken
Instructions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low for 5-6 hours. The last hour turn on high and add noodles and chicken.
Serve with a hearty harvest bread and salad. Yummy!
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