Crockpot Creamy Chicken Soup
5 cups water
2 ( 10 oz ) cans cans condensed
"cream of chicken and mushroom" soup
2 cups chopped, cooked chicken
1 ( 10 oz ) box frozen mixed vegetables
1 tsp seasoned black pepper
1-1/2 cups dry egg noodles
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 HIGH 3 to 4 hours.
3. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just
until noodles are tender.
YIELD: 6 Servings
Serving Size: 1/6 of recipe.
Weight Watchers PointsPlus = 7 per serving
Calories: 262, Carbohydrates: 21g, Fat: 12g, Fiber: 3g, Protein: 19g
WW Plus+ = 7