Slow Cooker Chicken Noodle Soup

Kansas is crazy.  We've had such a weird winter without snow and mostly semi-warm temperatures.  Its been delightful!  Last week the weather decided to break its streak and brought some pretty cold temperatures.  To fight the cold, I decided to make Chicken Noodle Soup in the slow cooker.  I came across a delicious looking recipe here at the Creatively Domestic website and decided to alter it slightly. 

Ingredients:

5 cans of chicken broth
1 can of cream of chicken
1/2 cup white onion
5 celery ribs
5 carrots
1/2 cup green onions
1 can whole kernel corn, drained
1 package frozen peas
3 packages Ream's egg noodles
2 cans cooked chicken, drained
1 tbsp parsley flakes
Salt and pepper to taste
2 bay leafs
1 tbsp poultry seasoning

Directions:
First, chop the white onion, green onions, celery and carrots.  Put them into the slow cooker.  Add peas, corn, cream of chicken, chicken broth, and seasonings to pot. 

Cook on low for 5-6 hours.  An hour or so before eating, added chicken and noodles.  Turn temperature to high.  Once your soup is ready, remove the bay leaves and serve. 

You can certainly cook chicken instead of using canned.  I like to set up my slow cooker during my lunch hour, so I opted for canned chicken to save time.  Also, feel free to add extra vegetables and seasonings - whatever works for you and your family. 

Enjoy!