CROCK-POT CHICKEN NOODLE SOUP

6 oz. homemade style egg noodles
2 c. cooked cubed chicken
10 oz. bag frozen mixed vegetables
2 cans cr. of chicken soup
28 oz. chicken broth
½ t. poultry seasoning
¼ t. onion powder (or sautéed onions)
¾ c. milk *(or evaporated milk)

Cook noodles according to pkg. directions. Drain. Add noodles and all other ingredients except milk to slow cooker. Cook on low 7 to 8 hrs. or on high for 4 to 5 hrs. Just before serving heat the milk & stir into slow cooker.

Yield: 6 Servings Teresa Moore (Standard Examiner