- 4-5 cups chopped cooked chicken
- 1 onion diced
- 2 cans cream of chicken soup 10.5 oz each
- 6 cups low sodium chicken broth
- 1/2 teaspoon each black pepper and dried thyme leaves
- 2 cups frozen mixed vegetables
- 24 oz frozen egg noodles such as Reames
- 2 tablespoons fresh parsley
Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup and seasonings.
Cook 3 hours on high or until onions are tender.
Add mixed vegetables and frozen noodles.
Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
Stir in parsley and serve.