Creamy Chicken Noodle Soup - Recipe.com

By efriend

Ingredients

• 5 cups water
• 2 10 ounce cans condensed cream of chicken and mushroom soup
• 2 cups chopped cooked chicken (about 10 ounces)
• 1 10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
• 1 teaspoon seasoned pepper or garlic-pepper seasoning
• 1 1/2 cups dried egg noodles

Preparation

Step 1

1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper. 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.