2 frozen chicken breasts (I boiled them in water for 15 minutes and then shredded them)
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth (I like Swanson's the best. You could always use bouillon cubes and water too)
1 (10.75-ounce) can 98 % fat free condensed cream of mushroom soup
1 (10.75-ounce) can 98 % fat free condensed cream of chicken soup
1 1/2 teaspoons of poultry seasoning
Salt and pepper
2 Cups Amish Country Old Fashioned Noodles, cooked (You could also use egg noodles)
Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom and chicken soups, and poultry seasoning, and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in cooked noodles. Adjust seasonings and serve.
It made a ton of soup! It is suppose to serve 8.