1 -14 1/2 oz can chicken broth
1 - 14 1/2 oz can diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 oz) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 tsp dried thyme
3/4 cup cooked egg noodles
In a 1 1/2 quart slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf.
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