I'm not really a soup person, but since the Holiday's are coming around I'm trying to find one I actually really like. McCormick's Slow-Cooker Chicken Noodle Soup is okay... nothing special... but here it is...
Ingredients:
2 chicken breasts
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
1 cup egg-noodles
5 cups of water
Directions:
Place celery, carrots & onion (chopped into bite-size pieces) into the bottom of your slow-cooker. Add your 2 chicken breasts on top.
In a separate bowl combine 5 cups of water and the seasoning packet; whisk well and pour oven chicken & veggies. Put the lid on and cook on low for 8 hours. About 30 minutes before the 8 hours are up take out the chicken breast to shred.
Use 2 forks to shred the chicken and place the shredded chicken back into the pot.
After you add the shredded chicken back into the soup add 1 cup of egg-noodles. Cook for the HIGH setting for at least a half-hour more so the noodles have time to soften. Enjoy!
I severed this with a warm french bread loaf that was just dough, and then I baked it.
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