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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