Last week I was sick. Sooooo sick. Oh I had the worst throat infection! I got some antibiotics, but I was miserable while waiting for them to kick in, and only able to tolerate drinking smoothies. Smoothies are good...until they are all you get to eat for two days...and then they get old very fast. Finally, I thought I would be able to handle some soup. I wanted chicken noodle soup, and I had some cooked chicken leftover from one of our chickens to use up. I ended up tossing a bunch of ingredients in the crockpot and it made the best chicken noodle soup I've ever done! It's creamy, but not too rich, and has excellent flavor. You might even call it "Get Well Soon" soup.
2 cups cooked chicken, shredded
3 cloves of minced garlic (I added extra to boost my immune system, but you could reduce this)
1 can cream of celery soup
1 can cream of mushroom soup
2 tbsp. parsley
40 ounces chicken broth
4 ounces sliced fresh mushrooms
1 cup diced carrots
1 cup diced onion
1 cup diced celery
2 cups egg noodles, cooked
Pepper to taste
Place all ingredients except the noodles in the slow cooker and stir well. Cover and cook on high for 4 hours. Add noodles and heat through just before serving.
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