Creamy Chicken Noodle Soup (Angie Suhre)

By LADONMANK

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

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.