HOME-STYLE CHICKEN NOODLE SOUP

By curly

Ingredients

• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup cubed cooked chicken
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1/4 cup sliced fresh carrot
• 1/4 cup sliced celery
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 3/4 cup uncooked egg noodles

Preparation

Step 1

In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 15-20 minutes or until tender. Discard bay leaf.
Yield: 4 servings.