This meal is easy on your wallet because it consists of things that i usually have on hand. My family just loves this soup! It makes a lovely side dish or serve with a pone of cornbread as a comforting main dish.

2 cups cooked cubed chicken
2 cups water
2 medium potatoes peeled and cut up into bite size pieces
2-3 stalks of celery (feel free to use leafy center)
1 whole onion chopped
2 large carrots – peeled and sliced
1 box chicken stock
1 can chicken broth
2 Tablespoons chicken bullion crystals
1 teaspoon salt
1 Tablespoon dried parsley
1 cup cooked medium egg noodles cooked

Stove top Directions:

Place all ingredients except for cooked noodles in a large pot.  Bring to a boil then reduce heat to medium. Loosely place lid and continue to cook until vegetables are tender.  Meanwhile cook noodles as directed on package.  Drain and set aside until soup is ready to serve. Add noodles just to heat through, and soup is ready to serve!

Crock Pot Directions:

Combine all ingredients except noodles in crockpot.  Cook on high for 4 hours or low for 6 hours.  When  soup is ready all you will need to do is cook noodles as directed on the package.  Drain and add to soup and serve.

Tip:  I like to get all the ingredients except noodles (so they are not over-cooked) in the crockpot the night before and then place it in the refrigerator overnite.  The next morning i just put the pot in the cooker, plug in and go on with my busy life!

~Marsha Bradford