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I don't have to worry what's in MY soup, because I make it from scratch. And I don't have to worry about supporting anyone who could create such a SICK ad. By making my own soups (I use very little in the way of prepared foods), I know that only premium quality ingredients, little salt, and no chemical additives are in it. I just finished off a bowl of my homemade chicken soup, which was totally YUM! Got the recipe from Food.com, and messed around with it a little to make it my own.

Slow Cooker Chicken Noodle Soup

Ingredients

8 cups water or 8 cups canned chicken broth

1 cup carrot, cut into 1/4-inch slices

1 cup celery, cut into 1/4-inch slices

1 cup onion, chopped

1 garlic clove, minced

2 bay leaves

1/2 teaspoon dried thyme

4 teaspoons salt ( to taste)

1/2 teaspoon fresh ground black pepper, to taste

1 (3 1/2 lb) roasting chickens (I use a package of chicken bones, which is basically a package of 3-4 chicken frames with lots of meat left on)

3 cups wide egg noodles, uncooked

Directions

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.

Place whole chicken on top of vegetables (I place my chicken frames in a little cotton net bag I buy at my kosher grocery--it keeps the bones from scattering and makes stripping the meat from the frames much easier).

Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours (I leave my crockpot on LOW for overnight, which is generally 6-7 hours, and it's fine).

Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.

While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.

Skim fat from soup and discard. Return chicken to soup to serve.