Chicken Vegetable Crock-Pot Soup - cooking recipe

Ingredients

3 c. chicken broth
2 small onions, chopped
3 ribs celery (1/2-inch cut)
2 carrots, thinly sliced
1 (16 oz.) can tomatoes with juice
1 tsp. black pepper
egg noodles (optional)
1 (10 oz.) pkg. frozen mixed vegetables
2 c. cut-up cooked chicken
1 tsp. chicken bouillon
1 Tbsp. Accent (optional)

Preparation

Put all ingredients into crock-pot.
Mix well.
Set pot on low.
Cook soup all day; stir occasionally.
(You may want to add more broth if soup seems too dense.)
Cook egg noodles (amount is up to you) and add to soup just before serving.