{Crock Pot Creamy Chicken Noodle Soup}

I LOVE THIS TIME OF YEAR. TIME FOR COMFORT FOOD, CROCK POT DINNERS. CUDDLY WARMTH DELICIOUS GOODNESS! AM I RIGHT? 

I threw this baby together last night, without any recipe, and I was very pleased with how delicious it was. 

Ingredients/ HOW TO:

4 carrot sticks graded chopped

4 celery sticks rinsed and chopped

1 32 oz. carton of chicken stock ( I used what was left of mine, and it was more then half full.)

2 cans of cream of chicken soup

1 1/2 c. of water

1 c. of milk

a couple shakes of salt, pepper 

1 1/2 tbsp of onion flake, 1 tbsp. dry basil 

(I actually didn't measure the ingred. I just eyeballed the ingredients and shook away.)

6 boneless skinless chicken tenderloins or 4-5  boneless skinless chicken breasts. 

Place all the wet ingredients including the c. of c. and seasonings in the crock pot, whisk them together. Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs. Pull out the chicken breasts within the last hour and shred with two forks. During that last hour add in your veggies.

Boil and cook one bag of egg noodles, rinse, drain, and add to the soup during the last 45-55 minutes of slow cooking. I didn't use all the egg noodles I used a little more then half. You can use what you need for your family.

SERVE. 

CREAMY. FLAVORFUL. DELISH. COMFORT.

THE END. 

thanks for stopping by.

XO JEN