Chicken Noodle Soup

Comfort food at it's finest! The perfect soup to let cook all day in the crock pot and serve up with a grilled cheese sandwich!


1.25-1.5 pounds chicken breast, cut into thin strips

1-1 1/2 cups carrot shreds (or thinly sliced)

2-3 stalks celery, chopped

1 small sweet onion, chopped

3 spring onions, thinly sliced

1 12 ounce package cream of chicken soup

1 32 ounce chicken broth

2 cups water

1 tsp herbes de Provence seasoning

1 tsp salt

8 ounces egg noodles, uncooked

1. Put all ingredients except the noodles in a slow cooker and stir well.

2. Cook on low setting for 7-8 hours.

3. Using tongs, shred the chicken (it will shred easily after cooking that long)

4. Add the noodles and stir in well. Cook another 30 minutes.

This yields a thick soup. If you prefer a thinner, "more broth" soup, use 4 cups water instead of just 2.