Recipe #290.
                                          Chunky Chicken and Mushroom Noodle Soup

2-3 Pounds Boneless, Skinless Chicken Tenderloins; cut into small cubes.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
3-4 Cans Water plus more if needed to fill the Crock-Pot about 3/4 full.
2-3 Low-Sodium Chicken Bouillon Cubes.
2-3 Stalks of Celery; sliced.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Small Box of Fresh Mushrooms; sliced.
1 Pound Fresh or Frozen Cut Carrots.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Bag Egg or No Yolks Noodles.

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.
Add Noodles in during last hour of cooking time.