1 24 ounce package frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup or 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter cut into pieces
1 – 32 oz chicken broth
mixed vegetables (optional)
Chicken bouillon to taste (optional)
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth.
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve.