- 4 cups cooked chicken, chopped
- 5 cups water
- 1 medium onion, chopped
- 4 carrots, peeled and sliced into 1/2″ pieces
- 4 celery ribs, sliced into 1/2″ pieces
- 1 16-ounce can diced tomatoes
- 2 tbsp chicken bouillon
- 1 tbsp parsley flakes
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1 cup uncooked egg noodles
Combine all ingredients except noodles in a large slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender. Add egg noodles and cook on high for 30 minutes.
6 servings
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You can substitute 2 lbs skinned chicken parts for cooked chicken if desired. After initial cooking time, remove chicken and cut into bite size pieces. Return to slow cooker while noodles finish cooking.