Emily Daley
Prep Time
10 minutes
Cook Time
4-6hours
Prep Time
10 minutes
Cook Time
4-6hours
Ingredients
  • 2quarts swanson chicken broth
  • 3cans Campbell’s cream of chicken
  • 3large boneless chicken breasts
  • 1bag Birdseye veggies
  • 212 oz reams home-style egg noodlespackages
Instructions
  1. Heat up the 2 quarts of Swanson chicken broth and 3 cans of Campbellā€™s cream of chicken in large pot.
  2. Cook the 3 large boneless chicken breasts with salt and pepper in oven until done. Cut up the chicken breasts into irregular shapes and put those into a crock pot include any juice from cooking pan.
  3. Add in 1 bag of Birdseye veggies for soup. I like to add more corn to it, but use whichever vegetables you like the most!
  4. Everything goes into a crockpot with two 12oz. packages of Reams Home-style egg noodles. I also grind in some more pepper because pepper makes everything better. Mix thoroughly.
  5. I let it cook all day which makes it get really thick. Stir it as much as possible. Cook everything in the crock-pot for several hours, you could have it finished in an hour but it thickens the longer it is in there!