Creamy Chicken Noodle Soup

Time needed
5 min preparation
+
4 hour cooking
Serving Size / Yield
8 servings
Ingredients
- 4 C. cooked chicken, chopped
- 1 C. onion, diced
- 1/2 C. celery, diced
- 1 C. carrot, diced
- 4 cans chicken broth
- 2 cans cream of mushroom soup
- 2 tsp. ground parsley
- 2 C. egg noodles, cooked
- salt and pepper, to taste
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Directions
Chop up the chicken meat and put it in the slow cooker with the onions, celery, and carrots. Add the broth, cream of mushroom, and parsley. Stir and season well with salt and pepper. Cover and cook on high for 4 hours. Add the egg noodles when the soup is finished and serve when they are heated.
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