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As with every slow cooker recipe, this is a very easy recipe, but be sure to start early enough in the day to allow cooking time.
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Slice carrots and any other veggies into small slices - whatever size you like.
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Pour the chicken broth into the slow cooker, adding the cream of chicken soup, the chicken breasts, the veggies, fresh chopped garlic, and herbs to taste. (We like pepper, so we used quite a bit of fresh ground pepper.)
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Turn the slow cooker on low. (If you're going to be around during the day, you can cook on high for four hours and then turn on low for the remainder of the time.)
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6-8 hours later, approximately 30 minutes before serving, check the chicken for done-ness with a fork (it should fall apart easily and have no pink color remaining).
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Start the water boiling to cook the egg noodles.
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While you're waiting for the water to boil, take the chicken breasts out of the soup and place on a plate. Fork shred the chicken and put it back in the soup.
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Cook the egg noodles according to the directions on the package.
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To serve, place some egg noodles in the bottom of the individual bowls and scoop soup on top.
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If you're using fresh chives, you can garnish with those.