Creamy Chicken Noodle Soup (Angie Suhre)
By LADONMANK
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Ingredients
- 2 lbs boneless chicken thighs
- 2 cans cream of chicken soup
- 5 cups water
- 6 chicken bouillon cubes
- 1 (10 oz) pkg of frozen mixed veggies
- 2-4 Tab garlic powder
- 2-4 Tabonion powder
- salt and pepper to taste
- 1 1/2 cups dried egg noodles
Details
Preparation
Step 1
Mix water, bouillon cubes, soup, garlic powder, onion powder, salt and pepper in a 4 quart slow cooker. Add chicken thighs and vegetables. Cook on high for 3-4 hours or on low for 6-8 hours. Once chicken is cooked through, shred the chicken into small pieces. If using low setting, turn to high heat setting. Add egg noodles. Cook for 20-30 minutes or until noodles are tender.
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