October 27, 2015.
Recipe # 300.

                                                           Chicken Noodle Soup


1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
2-3 Stalks of Celery; cut into circle slices.
2-3 Carrots; cleaned and cut into circle slices.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything and enough to make soup.
Seasoned Salt Substitute to taste.
Pepper to taste.
12 Ounce Bag Egg or No Yolks Noodles.

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