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 buillon to taste - optional - i add about a teaspoon of better than buillion 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 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 pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to 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 last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made 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!