Not a Soup, Not a Stew Chicken

• 2 lbs boneless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced
• 3 (10 1/2 ounce) cans chicken broth
• 1 cup water
• 1 12 cups frozen mixed vegetables, thawed (broccoli, cauliflower and bean combination)
• 1 12 cups frozen peas, thawed
• 1 12 cups frozen carrots, thawed
• 1 (8 ounce) package egg noodles, partially cooked
• 1 teaspoon salt
• 14 teaspoon pepper

1. In a skillet, lightly brown the chicken pieces, along with the onion and garlic, in a little olive oil, about 5-8 minutes.
2. Toss in the celery and cook for another 1-2 minutes over medium heat.
3. Transfer to a crockpot and add remaining vegetables (except peas), chicken broth, water, salt and pepper.
4. Cover with lid and cook on high setting for 4-6 hours or on low setting 8-10 hours.
5. Last hour of cooking, add the partially cooked egg noodles and finally the peas, cooking until the noodles are tender, and peas are cooked but not mushy.
6. Adjust seasonings of salt and pepper to your taste.

chicken breasts, onion, celery, garlic, chicken broth, water, mixed vegetables, frozen peas, frozen carrots, egg noodles, salt, pepper

Taken from www.food.com/recipe/not-a-soup-not-a-stew-chicken-341393 (may not work)