September 6, 2015.
Recipe # 249.

                                                   Chicken and Carrots with Noodles

1-1/2 Pounds Chicken Tenderloins; cut into small cubes.
1/2 Pound Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned, ends cut off and cut into circle slices.
2 Boxes Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Low Sodium Chicken Bouillon Cubes.
Water; if needed, to make it the right consistency.
12-16 Ounces Egg or No Yolks Noodles; cooked according to directions, before serving.

Put all of the ingredients into the Crock-Pot; except the Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over cooked Noodles.