Shelly's Recipe

CHICKEN NOODLE SOUP - Crock Pot

Category: Soups

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz egg noodles
1 tsp basil
1 tsp coarse ground black pepper
1 tbsp olive oil
2 tsp salt (season to taste)
64 oz water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.

Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Serves 4-6