Chicken Noodle Soup

Before the weather turns warmer, I need one more day of warm soup. I haven't ever really liked chicken noodle soup - I guess I always feel like I should be sick if I'm going to eat it. But then my friend brought me some after I had my last baby and I couldn't believe how different it tasted from any other I'd ever tasted. It is so creamy and flavorful it's hard not to eat the whole pot in one sitting!

A few things make this recipe different:

Slow cooking the chicken in butter and seasonings (everything's better with butter right?)

Evaporated milk

Country Pasta (Costco)

2-3 Chicken Breasts (butterfly in half) or tenderloins

1/2 cube of butter melted

1 Good Seasons Italian seasoning packet

Put chicken in crockpot. Mix butter and seasoning together and pour over chicken. Cook on low for 3-4 hours.

3-5 carrots

4 stalks of celery

1 large onion

Cut up vegetables and place in pot on stove. Cover veggies with chicken broth and season with seasoned salt, Mrs. Dash and some pepper (or other spices on hand). Boil until tender.

Cut up cooked chicken and add them with the drippings to the vegetable pot. Add one can of cream of chicken soup and one can of evaporated milk.

Cook noodles according to package. When cooked, add them with the noodle water to the chicken and veggies.

*I pair this with French Peasant Bread