Melt butter in a skillet.
Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft.
In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn.
Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high.
Cook on high for 1 more hour. Serve with bread or crackers.
Thanks for your SHARES!
How To Make Roasted Garlic Parmesan Cauliflower
My hubby begs me to make this recipe at least once per week
Canker Sores In The Mouth: Here Is How To Naturally Get Rid Of Them In A Matter Of Minutes Without Using Any Medicine
Grandma calls this our ‘Golden New Year Treasure’—and she’s not wrong!
This is why you need to start freezing lemons
I’m 60 and this food gave me back my vision, removed fat from my liver and cleansed my colon
Creamy Caesar Chicken and Mushroom Bake
Do You Recognize this Vintage Kitchen Tool?
HEARTY BEEF AND BARLEY SOUP RECIPE
