Cheesy Broccoli Chicken And Noodle Soup
|Canned chicken broth||16 Ounce (2 Cups / 1 Can, Healthy Request)|
|Frozen chopped broccoli||2 1⁄2 Cup (40 tbs), thawed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Evaporated skim milk||12 Fluid Ounce (1 1/2 Cups / 1 Can)|
|Uncooked noodles||2 1⁄4 Ounce (1 1/4 Cups)|
|Diced cooked chicken breast||12 Ounce (2 Cups)|
|Lemon pepper||1⁄2 Teaspoon|
|Shredded reduced fat cheddar cheese||3 Ounce (3/4 Cup, Kraft)|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken broth, broccoli, and onion.
Cover and cook on LOW for 3 hours.
Stir in chicken soup, evaporated skim milk, uncooked noodles, chicken, and lemon pepper.
Cover and continue cooking on LOW for 2 to 3 hours.
Stir in Cheddar cheese.
Continue stirring until cheese melts.
Serve at once.