Slow Cooker Chicken Noodle Soup

INGREDIENTS:

(Serves 6-8)

3-4 medium sized boneless skinless chicken breast

2 - 48 oz. boxes of chicken broth (College Inn Lite)

2 cups diced carrots

2 cups diced celery

Salt and Pepper to taste

1 TBSP Italian seasoning

1/2 package of egg noodles

PREP:

This recipe takes 4 hours to cook on high with your chicken frozen. I dice the chicken breast in one inch cubes prior to freezing.

Dice the carrots and celery the same size so they cook evenly.

DIRECTIONS:

Add frozen diced chicken breast, carrots, celery, SNP (salt and pepper), and Italian seasoning in the slow cooker. Add both containers of chicken broth. Set slow cooker to high and cook for 4 hours.

When you're ready to serve, cook egg noodles to the package's direction, BUT slightly undercook the noodles and add them to the soup. Turn off slow cooker and let sit for 10 minutes. Ready to serve.