Use dried noodles instead of frozen ones and when adding the veggie you can add something on your own .

You can simply upgrade this recipe according to your personal flavor .

You need :

  • 3 – 4 chicken breasts, fresh or frozen
  • 24 oz frozen egg noodles
  • 2 x cans cream of chicken soup (or your choice of celery, mushroom, etc)
  • 2 tsp chicken base/stock/bouillon powder or paste dissolved in 4 cups of water
  • 2 carrots, diced
  • 1/2 sweet onion, chopped finely
  • Black pepper

Preparation :

  •  put  the carrot, onion, liquid chicken stock/water and soup into your slow cooker
  • stir until blended
  • add the chicken and dot the butter on top before cooking on low for 6 hours
  • remove the chicken, shred and return to the pot
  • add the noodles
  •  stir
  • cook for  2 more hours on low
  • add black pepper to taste( optional )
  •  serve straight out of the pot
  • you can also freeze and  store for another day.

More tips:

Bon appetite …

http://www.creativepeoplediy.org/wp-content/uploads/2017/08/Crock-Pot-Chicken-Noodle-Soup-2.jpghttp://www.creativepeoplediy.org/wp-content/uploads/2017/08/Crock-Pot-Chicken-Noodle-Soup-2-150x150.jpgCreative People DiyFood Artchicken,slow cookerUse dried noodles instead of frozen ones and when adding the veggie you can add something on your own .You can simply upgrade this recipe according to your personal flavor .You need :3 - 4 chicken breasts, fresh or frozen 24 oz frozen egg noodles 2 x cans..."Creativity is intelligence having fun "-Albert  Einstein