1 24 ounces package – frozen egg noodles
2 – 14.7 oz cans – the 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 bouillion 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 crockpot. 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 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 is 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!