Creamy Chicken Noodle Soup


4-5 frozen boneless skinless chicken breasts
4 carrot sticks graded chopped
4 celery sticks rinsed and chopped
1 (32oz) carton of chicken stock
1- 1/2 cans of cream of chicken soup
1- 1/2 c. of water
1 c. of milk
a couple shakes of salt, pepper
1- 1/2 TBS of onion flake
1 TBS dry basil
1 tsp. of thyme
½ bag egg noodles, cooked, rinsed and drained


1. Place all the wet ingredients, veggies and seasonings in the crock pot, whisk them together.
2. Place the frozen chicken breasts on top. Cook low 4-6 hrs.
3. During the last 1/2 hour to hour, pull out your chicken breasts and shred with two forks and then add the chicken back in and add the egg noodles .