#781: Crockpot Chicken and Vegetable Soup

I recently came across this easy recipe for a healthy Chicken and Noodle Soup.  I was excited to try this recipe because it looked easy, I had everything on hand, and you can easily change it up using veggies you have on hand and in your pantry.  I decided to make this healthier by not adding the noodles but you could definitely add that to your soup. 

I know this isn't the greatest picture but you get the idea right?  Next time I would probably add more canned chicken.  This was more of a vegetable soup with a little bit of chicken.  That's okay with me, but the chicken was pretty good in it (I wasn't sure it would be since it was canned) and it would have been better to have more.  It would definitely be even better with noodles but I was trying to keep this healthier. 

5 cups of chicken broth (1 used 4 cups of vegetable stock)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine (I used red and green peppers instead)
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced1/3 c cooked edamame
One 15 oz can of petite diced tomatoes, drained
2/3 c whole kernel corn (from frozen or canned)
Salt and Pepper to taste
1 1/2 cup Egg noodles (I omitted)
2 cups cooked chicken chopped or 2 cans canned cooked chicken (I used one 4.5 oz can of cooked chicken)

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.

My version (without the noodles and the added veggies) was 11 ww+ points for the entire crockpot.  I got 3 servings of 2 1/4 cups each for 3.5 ww+ pts.  That's a lot of soup!