Crock Pot Chicken Noodle Soup Recipe

• 2 large chicken breast, frzn
• 8 slices center cut bacon, minced
• 3 medium potatoes, cubed
• 1 pepper (personal preference for spice)
• 1 can corn
• 1 can cut green beans
• 1 c. finely cut chives
• 1 c. sliced mushrooms
• 12 ounce. egg noodles
• 1 tsp. basil
• 1 tsp. coarse grnd black pepper
• 1 Tbsp. extra virgin olive oil
• 2 tsp. salt (season to taste)
• 64 ounce. water

1. Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables.
2. Don't worry about cutting the frozen chicken breast at this time.
3. Cook on high for 4.5 hrs.
4. Using a wooden spoon, chop the chicken breast into bite size pieces.
5. Add in egg noodles and continue cooking for an additional 45 min to 1 hour.
6. Suggest serving with salad and garlic toast.

chicken breast, center, potatoes, pepper, corn, green beans, chives, mushrooms, egg noodles, basil, coarse grnd black pepper, extra virgin olive oil, salt, water

Taken from cookeatshare.com/recipes/crock-pot-chicken-noodle-soup-7261 (may not work)