INGREDIENTS :

1 24 ounce package – frozen egg noodles

2 – 14.7 oz cans – cream of chicken soup – sometimes I use 1 can chicken and 1 can cream of celery

1 stick (1/2) cup butter – cut into pieces

1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth

mixed vegetables – optional – I didn’t use this time

Chicken bouillon to taste – optional – I add about a teaspoon of better than bullion chicken flavored paste – for a richer chicken flavor

6 small boneless, skinless chicken breasts or 4 large

salt & pepper to taste – can add some parsley too if the desire

HOW TO MAKE IT :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several parts and place pieces evenly over soup.

I whisk the bouillon with the broth and pour over soup.

Place lid on the pot and turn to low. Cook for 6 hours.

Remove chicken and tear into pieces. Add back to the pot.

Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during the last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )

Sprinkle with parsley and mix in, if using at the end of cooking.

Salt & pepper if needed and Serve. Yum!