Chicken and Noodles

Ingredients:

• 2 lb. chicken breast
• 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
• 32 oz. chicken broth (plus more if you want more of a soup)
• Better than bullion, to taste (if using low or no sodium broth use about 1 TBSP)
• 1 tsp. Thyme leaves
• 3 celery stalks, chopped
• 3 carrots, chopped
• 2 TBSP butter, sliced (optional)
• 1 24 oz. package of frozen Reames egg noodles
• Salt and pepper, to taste

Directions:

1. Place chicken in the crockpot and season with salt and pepper.
2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
3. Add the celery and carrots, and then add the sliced butter.
4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
5. Taste and adjust seasoning.

Chicken and Noodles: