Crock Pot Chicken SoupA simple, easy to make soup that goes great served with cornbread or Swiss Cheese Bread. Perfect for a chilly day!

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

In a 1-1/2 quart crock pot, combine all the ingredients except the egg noodles. Cover and cook on Low for 6 hours. Stir in cooked noodles; cover and cook on High for 10 minutes longer. Discard bay leaf before serving. Makes 4 servings.

For more delicious crock pot recipes visit Dining with Debbie for Crock Pot Wednesday. Come join in the fun by sharing your favorite crock pot recipe!

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