Just so you all know, I LOVE my "soups" very thick. I don't like it all runny so if you aren't a fan of the really thick soups, you can always half the amount of noodles. Also, if you're wanting a recipe that is going to take you no time at all in the morning, you should cut up your vegetables the night before. I really like this recipe. It's pretty easy and it's absolutely delicious. Just imagine coming home on a cold winter's evening to a home that smells DELICIOUS and a nice warm dinner. It's fantastic.
Ingredients:
6 cups chicken broth
10.75 oz can cream of chicken soup
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
16 oz can whole kennel corn, drained
1 bag (or 1/2 bag if you want your soup thin) egg noodles
3 medium pieces boneless, skinless chicken breasts
Steps:
1. Mix everything together in the slow cooker.
2. Cook on low for 6-8 hours, stirring occasionally.
3. Take chicken out and shred with forks. Return to slow cooker. Stir. Serve.
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