Creamy Crock Pot Chicken Noodle Soup

• 21 1/2 ounces cream of chicken soup
• 6 milk + cups of, I start with 6 and add more just before serving if the soup is too thick
• 2 boneless, skinless chicken breasts I put these in frozen
• 3 carrots sliced
• 3 stalks celery sliced
• 2 cloves garlic minced
• salt
• 2 cups noodles I prefer egg noodles, but you can use whatever you have on-hand!
• 2 tablespoons parsley dried or fresh

1. Add the cream of chicken soup and the milk to your crock pot. Whisk together until blended.
2. Add the chicken and vegetables to the crock pot.
3. Cook on low for 6 to 8 hours.
4. One hour before serving, shred the chicken breasts and then return to the crock pot. Add the dry noodles and parsley, plus any more milk you think you might need. Continue cooking for 1 more hour.
5. Eat and enjoy!

cream of chicken soup, milk , chicken breasts, carrots, stalks celery, garlic, salt, noodles, parsley

Taken from www.yummly.com/recipe/Creamy-Crock-Pot-Chicken-Noodle-Soup-1685040 (may not work)