"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Slow Cooker Chicken Noodle Soup Recipe

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This recipe for Slow Cooker Chicken Noodle Soup, by , is from Robinson Reunion 2018 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Harnish


6 Boneless Chicken Breasts (average size)
1 bag Baby Carrots
1 bunch Celery
32 ounces Chicken Broth
Pepper and Salt to taste
2 teaspoons Oregano
1 Bay Leaf
1/2 bag Ribbon Noodles (Broad)

1. Boil chicken for 10-12 minutes. Remove from water and cut into bite size pieces.
2. Chop carrots and celery hearts into bite size pieces.
3. Add chicken, chicken broth, celery and carrots to the crock pot. Season with salt, pepper, and oregano to taste. Add the bay leaf.
4. Set crock pot on high for 8 hours.
5. With one hour remaining, cook egg noodles. Remove the egg noodles from the water and let cool.
6. With 15 minutes remaining on the crock pot timer, add the egg noodles and 1 cup water to the soup.




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