creamy chicken noodle soup (crock pot)

This is our spin on the Lion House Chicken Noodle Soup recipe. I make this at least once a month, and even my non-soup-loving child will eat this.

 Ingredients:

2 boneless, skinless chicken breasts

1-2 cups chopped carrots (we tend to lean towards 2 cups)

1 cup chopped celery (I recently read that you can add 1 cup frozen peas instead...we'll have to try that some time!)

5 cups chicken broth

1 medium onion, chopped

2 chicken bouillon cubes

2 cans cream of chicken soup

1/4 cup evaporated milk (just use regular milk if you don't have evaporated)

8-12 ounces egg noodles (other noodles work fine, too. We like bowties or pinwheels)

Salt and pepper to taste

*Place chicken, carrots, celery, and onion in crock pot and cook on high for 4-5 hours. remove chicken and shred with fork or chop. Return to crock pot. Add chicken broth, bouillon cubes, cream of chicken and evaporated milk. Stir together, replace lid, and cook at least another hour, or until ready to serve.

*Cook noodles per instructions on package and add to soup. Stir in and serve immediately.

*We like to top this with shredded cheese and sour cream.

**This recipe can also be made over the stove with a shorter cooking time, but I prefer to do the work in the morning and have less to do right before dinner.

HERE is a link to a stove top rendition.