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Bean Pot Creamy Chicken Noodle Soup

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1 quart chicken broth
2-lbs frozen boneless chicken breasts (this will be 1-2 chicken breasts)
1 can condensed cream of chicken soup
1-8oz package cream cheese, softened
1-2 teaspoons poultry seasoning
1-12oz package dry noodles
carrot, grated
parsley
salt & pepper, to taste

Thaw chicken, cook in Bean Pot until done, approx. 15 minutes. Remove and chop, set aside. Heat creamed soup and creamed cheese, stirring frequently, until smooth, adding broth a little at a time until well mixed & smooth. Add remaining ingredients and heat, covered, until heated through and flavors are blended.

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