Ingredients
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1 (26 ounce) can cream of chicken soup
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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3 (14 ounce) cans chicken broth (3-4 cans)
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1 (9 3/4 ounce) can chicken meat or 2 cups diced cooked chicken
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1 teaspoon minced onion
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1/2 teaspoon garlic powder
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1/2 teaspoon celery salt
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pepper
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2 (9 ounce) packages frozen egg noodles
Instructions
- 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.