3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste
How to make it :
Melt butter in a skillet.
Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft.
In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk.
Whisk. Add cooked chicken, sauteed vegetables, and corn.
Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high.
Cook on high for 1 more hour. Serve with bread or crackers.