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.