Homemade Chicken Noodle Soup

3.0 stalk, large (11"-12" long) Celery, raw chopped
4.0 cup (8 fl oz) Water, tap
8.0 serving Great Value Frozen Skinless Boneless Chicken chopped Breasts (4 oz. serving size cmr)
6.0 Serving Gia Russa Wide Egg Noodles 1 1/4 cups (55g) per serving, 6 per bag cmr)
4.0 cup College Inn Chicken Broth (one cup serving size cmr, 4 per box)
8.0 oz Baby Carrots cut into quarters
2.0 Tsp Better Than Bouillon Chicken Flavor (1 tsp or 6g serving size cmr)
1.0 medium (2-1/2" dia) Onions, raw chopped

Cut up the chicken into bite sized pieces and sauté in a small amount of oil ( about 2 Tbsp.) until cooked through and no long pink inside. Add all ingredients to the slow cooker. Cover. Set on high and cook for about 8 hours. After the first 7 hours, add the egg noodles and cook the soup for the last hour. Serve hot. Serving Size: Makes about 12 one cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user CMRKSU12.