Ingredients & Directions

5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
½ cup onions, chopped fine
1 cup celery, sliced thick
1 cup carrots, sliced thick
½ cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 ½ cup Egg noodles
2 cups cooked chicken chopped or shredded

Turn the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.

Recipe Provided by Shelly Ruybalid