Creamy Chicken Noodle Soup

 Ingredients

    5 cups water
    2 10 ounce cans condensed cream of chicken and mushroom soup
    2 cups chopped cooked chicken (about 10 ounces)
    1 10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
    1 teaspoon seasoned pepper or garlic-pepper seasoning
    1 1/2 cups dried egg noodles
 

Directions

1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.

nutrition information

Per Serving: 

cal. (kcal) 262, 

Fat, total (g) 12, 

chol. (mg) 63, 

sat. fat (g) 3, 

carb. (g) 21, 

fiber (g) 3, pro. (g) 19, sodium (mg) 908, Percent Daily Values are based on a 2,000 calorie diet
 

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