I like a hearty soup or noodle/potato dish to get through the Winter. I also like something that is low in cost, one dish, and has lots of flavor! I adapted this recipe from another so, I guess I'm the creator this time. :)
4 Boneless, skinless chicken breasts
1 can Cream of Chicken soup
1 box(32 oz) low sodium chicken broth
24 oz Package of frozen egg noodles
2 ribs of celery, chopped
2 carrots, chopped
Half an onion(yellow or white)
2 to 3 cloves of garlic, depending on taste
2 Tsp. of your favorite poultry seasoning, herbs de provence, or 1/2 tsp Thyme, 1/2 tsp of Rosemary, 2 bay leaves, and 1/2 tsp of parsley.
1/4 C butter
Season chicken breasts with some salt and pepper. In a pan, sear the chicken breasts on the outside to get a nice golden color. Once seared, place them in the Crockpot along with the broth, creamed soup, the seasoning, butter, onion, carrot, celery, garlic, and broth. Cook on low for 5 to 6 hours. Remove chicken from liquid and shred. If you don't want the veggie chunks you can strain it from the liquid at this time. Add liquid and shredded chicken back into the Crockpot. Add egg noodles to the mixture and stir. Cook 45 mins to an hour on high or two hours on low. Stir occasionally. Serve.