Kicked up Ramen Chicken Noodle Soup
2 c. cooked chicken, roughly chopped
3 c. of water
1 Tbsp. cornstarch
3 cans (each 10 oz) chicken broth
1 medium onion chopped
2 tsp. salt
1/4 tsp. black pepper
2 bay leaf
2 pkg prepared Ramen Chicken soup
1 c. carrots, chopped
1 c. celery, chopped
2 Tbsp. fresh parsley
Mix cornstarch in small amount of broth and wet aside.
In the slow cooker, combine chicken, broth, onion, carrots, celery, salt, pepper, bay leaf and cornstarch mixture.
Cook on Low for 8 to 10 hours.
In a large pot of boiling water, cook noodles according to package directions.
Add to slow cooker; stir to combine and add parsley.
Remove bay leaves.