Thursday, April 2, 2009

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 cans cream of mushroom soup
2 cans chopped cooked chicken
1 (9-10 oz) pkg frozen mixed veggies
1 tsp seasoned pepper or garlic pepper
2 ½ c dried egg noodles

In Crockpot, gradually stir 5 cups water into soup. Stir or whisk until smooth. Stir in chicken and veggies and seasoned pepper. Cover; cook on low for 6-8 hrs or on high for 3-4 hrs.
If using low, turn to high. Add noodles Lower and cook for 20-30 minutes

Shared by Jennifer Markey, Prairie Village, KS
Recipe source : too frazzled to remember

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