Slow Cooker Creamy Chicken Noodle Soup

Last night was very busy at our house so I needed a quick dinner plan. We spent most of our morning in Dallas and then when we got home it was time to pick up the kids from school. Then we were busy doing homework and making goodies for the Christmas parties at school today. I decided to use my slow cooker to make soup. Afterall, the weather was perfect for a nice big bowl of creamy, comforting soup. On busy weeknights slow cookers can be a life saver. This soup was delicious and hearty. One bowl and we were all full.

Slow Cooker Creamy Chicken Noodle Soup

3 boneless and skinless cooked chicken breast, shredded
1 bag of frozen mixed vegetables
5 cups of chicken broth
2 cans of cream of chicken soup
2 cans of cream of mushroom soup
1/2 small white onion. grated
2 cups egg noodles
1 tsp salt
1/2  tsp pepper
1/2 tsp garlic pepper

Set the slow cooker to high. Add the cream of chicken soup to the slow cooker. Add in the cream of mushroom soup. Stir in the chicken broth. Stir in the shredded chicken and mixed vegetables. Add in the grated onion, salt, pepper, and garlic pepper. Stir. Let sit on high for 2 to 3 hours, stirring occasionally. When you have about 20 minutes of cooking time left, add in the egg noodles. Serve when the egg noodles are done. Enjoy.

* You can cook the soup on low heat and cook for 4 to 5 hours. Turn the soup on high during the last twenty minutes of cook time to cook the egg noodles.