Ingredients:
1 (26 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans condensed cream of mushroom soup
3 (14 ounce) cans chicken broth ( 3-4 cans)
1 (9 3/4 ounce) cans chicken meat or 2 cups diced cooked chicken
1 teaspoon minced onions
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
pepper
2 (9 ounce) packages frozen egg noodles
Directions:
In a large pot, mix all the ingredients except the noodles.
Bring to a boil, then stir in the noodles.
Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
This can also be done in a crock pot.
I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
Cook for 2 to 4 hours on low heat.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.