Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup cubed cooked chicken1 can (8 ounces) mushroom stems and pieces, drained1/4 cup sliced fresh carrot1/4 cup sliced celery1 bay leaf1/8 teaspoon dried thyme3/4 cup uncooked egg noodles
Preparation
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 15-20 minutes or until tender. Discard bay leaf.
