We went to Sam's the other day and got a bag of Chicken Tenderloins. This soup sounds really good so we got some Egg Noodles to go with some of the Chicken. I haven't made it yet, but I have made it before and it was delicious. We don't have as much snow left as we did have, but it is still really cold. This very well may be the next yummy, warming recipe I make. Give it a try. If you like Chicken Noodle Soup.I'm pretty sure you will like this recipe. Recipe #31.

                                                   Chunky Chicken Noodle Soup

1 Pound Chicken Tenderloins or Breasts; cut into small cubes.
1 Small box of Mushrooms; sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat And Sodium Cream of Chicken Soup.
2 Low Sodium Chicken Bouillon Cubes.
2 Stalks of Celery; cut in circle slices.
1 Small Onion; chopped.
1 Clove Garlic; chopped.
1 Box Reduced Fat and Sodium Chicken Broth.
8-12 ounces Egg Noodles.
Water to have enough liquid for Noodles to cook and still have soup.
Put all of the ingredients, except the Egg Noodles, in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on Low for 5-6 hours.
Add the Egg Noodles during last 1-2 hours of cooking time.