Creamy Chicken Soup Name: Michelle S Base: Camp Pendleton Recipe: ingredients 5 cups water 2-10 ounce cans condensed cream of chicken and mushroom soup 2 cups chopped cooked chicken (about 10 ounces) 1-10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas) 1 teaspoon seasoned pepper or garlic-pepper seasoning 1 1/2 cups dried egg noodles directions 1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper. 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.