 |
Home-Style Chicken Soup
|
 |
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
3/4 cup cooked egg noodles
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on
low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard
bay leaf.
Yield: 4 servings.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |