January 17, 2015.
Recipe #17.

                                                                Chicken Noodle Soup

1-2 Pounds Chicken Breast or Chicken Breast Tenders; cut into about 1 inch cubes.
3-4 Large Carrots; cleaned and cut into circle slices.
1/2 Onion; chopped.
1-2 Stalks of Celery; ends cut off, cleaned and sliced.
3-4 Large Carrots; cleaned and cut into circle slices.
3-4 Cans Low-Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
1/2 Pound No Yolks Noodles.
Water to fill the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients, except the Noodles, into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until everything done.
Add in the Noodles during the last 1-2 hours of cooking time.