Heat up the 2 quarts of Swanson chicken broth and 3 cans of Campbell’s cream of chicken in large pot.
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.
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!
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.
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!