Crockpot Chicken Noodle Soup

It is a nasty, cold, sideways rain, blowing wind, trying to snow day. We've had the sniffles and upset tummies, and a serious deficit in the energy department. Perfect day to break out ye olde crockpot. I stole this recipe from my Mother-in-Law who typically has really good ideas for feeding a lot of people with simple ingredients. I think she got the recipe from 101 Things to do With a Slow Cooker. This is just one of those plain and simple down home recipes. Very comforting.

5c. Hot water
2T. Instant chicken bouillon (I use an organic paste bouillon that we get from Costco)
1/2t. Minced garlic
1 large can (46 oz) chicken broth (I use an organic carton of chicken broth or you can use home made if you have some stashed in your freezer)
2c. Cooked chicken, shredded
1t. Salt
15 baby carrots cut in 1/3
3c. Egg noodles (or No Yolks or rice noodles) uncooked

Combine all but the noodles in a greased slow cooker. Cover and cook on low for 4-6 hours. 30 minutes before serving, add your noodles and stir well.

My husband likes when I add extra veggies to the soup, but here is the basic recipe. We add celery and peas, onion, you could add some parsley and tomatoes- whatever you feel like that day.