November 12, 2015.
Recipe # 316.
Countdown to the Holidays!

                                                         Chicken Noodle Vegetable Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Pound Fresh or Frozen Carrot circles.
2 Stalks of Celery; cut into circle slices.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Sodium Chicken Stock.
Water to finish filling the Crock-Pot about 3/4 full.
8-12 Ounces Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

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 2-3 hours of cooking time.